Elizabeth Andoh

Ocean Confetti

Furikaké

Preparation info
  • Makes ½-½ cup , about

    12

    servings.
    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Bits of sea herbs, toasted sesame, and smoky flaked fish make a delightful and nutritious seasoning mixture for plain boiled rice—frugal, too, since it makes use of leftovers from stock making.

Ingredients

  • 1 tablespoon white sesame seeds
  • ⅓-½ cup leftover katsuo bushi (dried bonito flakes; see note)

Method

  1. Place the sesame seeds in a clean dry skillet and dry-roast them over medium-high heat for about 1 minute, or until just turning a golden brown. Shake the pan as you roast to ensure even coloration. Set the seeds aside in a small bowl.
  2. Fish flakes that are left over from making seasoned stocks and sauces will need no further seasoning—just place the fish flakes