Furikake is a Japanese dry sprinkle, mainly served on steamed rice or mixed into Onigiri, but you should also try it as a sprinkle on noodles or steamed vegetables. I came up with this recipe when I was trying to find a use for the ingredients left over from making dashi stock. Katsuobushi and kombu can be frozen if you want to make this later.
Put the katsuobushi and kombu in a frying pan over low heat. Add the soy sauce, mirin, sesame seeds and walnuts and cook until the liquid evaporates. The mixture should be dried a little.
Store the mixture in the fridge in a sterilised screw-top jar for up to a week.
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