Furikake

Dry Seasoning Mix

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Preparation: 5 Minutes
Cooking: 10–15 Minutes

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.

Ingredients

Pantry

  • 75 g (2½ oz) katsuobushi (dried bonito flakes)
  • 15 kombu (dried kelp) sheets, finely shredded
  • 1 tablespoon soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon white sesame seeds, toasted
  • 20 g (¾ oz) walnuts, roughly chopped

Method

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.