Furikake

January 29th, 2023

Adapted from Just One Cookbook

Ingredients

  • Leftover kombu and katsuobushi from making dashi
  • 3 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1 tsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp toasted sesame oil

Instructions

  1. Slice kombu and katsuobushi into very small pieces. Add to an ungreased frying pan with sugar, salt, mirin, soy sauce and sesame oil. Stir constantly until it becomes dry and flaky and stops clumping together.
  2. Add sesame seeds and cook on low heat, stirring frequently, until seeds are toasted and fragrant.
  3. Transfer to a baking sheet and allow to cool completely.
  4. Transfer to an airtight container and store in the refrigerator for up to two weeks. Add a desiccant packet to store at room temperature for 1-2 months.

Tags