Leftover Dashi Ingredients? Make Japan's Favorite Topping for Rice - Furikake
In a previous blog post, we made a kelp and bonito flake dashi broth from scratch, which is an essential Japanese seasoning. After making this style of dashi, you will have left over kelp and bonito flakes. Maybe you're wondering, should I throw these ingredients away? Can I possibly use them for anything else? But don't worry, they are still edible, and you can make something else delicious with them! Today, let's make "Furikake" (rice seasoning) from the drained bonito flakes and kelp.
Have you heard of Furikake before? It is a common seasoning added to rice in Japan. It is also commonly used in "onigiri" or Japanese rice balls. It is savory, slightly sweet, and full of umami flavor.
Hope you enjoy the whole process of making dashi and furikake from scratch!
Overview
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Difficulty: Easy
Ingredients
- Kombu (roughly 2 pieces of about 10cm)
- Dried Bonito Flakes (Katsuobushi)
- 1 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 tbsp Sake
- (optional, but highly recommended) sprinkling of Sesame Seeds
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