Homemade Furikake (Japanese Rice Seasoning)

Name: Homemade Furikake (Japanese Rice Seasoning)
Total time: 30 min
Ingredients: ½ oz reserved kombu (from making dashi or mentsuyu; see Notes); 1 oz reserved katsuobushi (from making dashi or mentsuyu; slightly moist; see Notes); 1 Tbsp toasted white sesame seeds; 2 tsp toasted black sesame seeds; nori seaweed (I like seasoned nori (Ajitsuke Nori) or Korean seaweed); 1 tsp sugar (add more to your taste); 2 tsp soy sauce (You can skip adding soy sauce if you use kombu and katsuobushi from making mentsuyu (noodle base soup).); ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (add more to your taste)

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Total: 30

Servings: 1

Cost: $21.80 /serving

Homemade Furikake (Japanese Rice Seasoning)

Ingredients

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½ oz reserved kombu (from making dashi or mentsuyu; see Notes)1 oz reserved katsuobushi (from making dashi or mentsuyu; slightly moist; see Notes)1 Tbsp toasted white sesame seeds2 tsp toasted black sesame seedsnori seaweed (I like seasoned nori (Ajitsuke Nori) or Korean seaweed)1 tsp sugar (add more to your taste)2 tsp soy sauce (You can skip adding soy sauce if you use kombu and katsuobushi from making mentsuyu (noodle base soup).)¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (add more to your taste)

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Instructions

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Step 1

Gather all the ingredients. Make sure the kombu and katsuobushi are well drained.

Step 2

Cut kombu into small pieces. You can cut katsuobushi into smaller pieces if you prefer.

Step 3

Put kombu and katsuobushi in a saucepan and cook on medium-low heat until katsuobushi becomes dry and separated from each other.

Step 4

Add sugar, salt, and soy sauce.

Step 5

Cook on medium-low heat until the liquid is completely evaporated, and katsuobushi is dehydrated and crispy.

Step 6

Transfer the furikake to a tray or plate and let cool. Once it’s cooled, you can add toasted/roasted sesame seeds and nori seaweed.

Step 7

Put in a mason jar or airtight container and enjoy sprinkling over steamed rice and popcorn! You can refrigerate for up to 2 weeks and freeze for up to a month.