Furikake is a tasty seasoning that is sprinkled over steamed rice. Japanese children love this seasoning because it gives plain rice a delicious flavour. You can easily buy a packet of Furikake in Japan and there are many different flavours. Flavours like egg, salmon, tuna, nori, and wasabi. I am going to share with you my homemade rice seasoning recipe. Also, a way that actually reduces food waste.
What is Furikake?
The name Furikake derived from a verb Furiakakeru which means sprinkle in English. So Furikake is a noun that literally means something that sprinkled over cooked white rice. Japanese Koshihikari rice is so delicious on its own. Sprinkling homemade bonito flake seasoning brings it the next level. I could easily just eat this as a meal because it’s delicious. And I am not exaggerating.
Different flavours and varieties
Ok, so Furikake is not only loved by children but also adults love them too. The notion of furikake being kids’ food is no longer true. They are marketing for adults nowadays also. Flavours of rice seasonings catering to suit adult tastes include Sansho (Japanese pepper) and Wasabi. Classic and Common flavours are Katsuo (bonito flake), and Noritama (Nori seaweed and Tamago). And then there is Sake/Shake (salmon), and Tarako (Cod Roe) too.
Where can I buy those Furikake packets ?
I usually get them from Japanese grocery stores. You can get them from Japanese grocery stores or Asian grocery stores. What if there are not any those stores in your town? Well, you can get Furikake Packets
from online stores such as Amazon. But the good news is that you can make it easily at home. And you can use the leftover bonito flakes you used to make Dashi stock.
Delicious Japanese solution to reduce food waste
It is important to reduce food waste. This is one of the Japanese ways of reducing food waste by using leftovers instead of throwing them out. When you make Dashi stock, keep the leftover Bonito flakes and reuse them to make tasty rice seasoning. The leftover bonito will make a perfect soft textured Katsuo furikake. This is one of the common and classic flavoured rice seasonings.
Storing Katsuo Furikake rice seasoning
When the homemade furikake has cooled down, stock them in an airtight container. This can be eaten in 3-4 days. It stores in the fridge for this length of time. Or Freeze them in a ziplock bag. It will store for a month in a freezer.
Furikake is not just for seasoning rice
We love rice seasoning because it is so versatile with many uses. You can use it in Onigiri rice ball filling, Yaki Udon, Yaki Soba, Okonomiyaki, and Takoyaki toppings. Finally, you can even mix it into Tamagoyaki Japanese rolled egg. Let your creativity run wild and let me know if you find a new way to use Furikake. Japanese people have not thought of every possible use for this seasoning. If you think of another great use, please make a comment below.
Hope you like this bonito flake recycled homemade Furikake recipe. If you liked the recipe, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram . This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
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Ingredients
- 50 g Leftover Bonito Flake *1
- 1 tbsp sugar natural sweetener
- 1 tbsp sake *2
- 1 tbsp soy sauce
- 2 tbsp white sesame seeds
- 3 g seasoned seaweed sheets ajitsuke nori *3
Instructions
- Place leftover bonito flakes from making Dashi stock *1 in a saucepan.
- Add sugar, sake and soy sauce into the saucepan and cook them all together over low to medium heat.
- Stir continuously with a pair of chopsticks until all liquid evaporates.
- Once all liquid has evaporated, turn the heat off.
- Place the bonito flakes into a food processor and add nori sheets by tearing into small pieces.
- Blitz the food processor for about one minute and add white sesame seeds and pulse to combine them all together.
- Remove the furikake into a airtight container or serving bowl.
- Serve Furikake over warm rice.
Never throw your spent kombu or fish flakes away~!
Kombu/kelps and fish flakes make great fertilizers for all your plants (indoor + outdoor).
Soak them in the water and use that to water your plants.
When done, bury the kelp and the fish flakes in the soil near your plant.
It will not burn your plants like some fertilizers can and your plants will love it~!
Hi Janice, I don’t throw any food. I eat them all 😀 LOL.
I love using furikake on numerous occasions like with popcorn, over buttered pasta, with plain Greek yoghurt (prefer salty to sweet) or simply to replace salt and pepper on many thing like a mirror egg, etc… 😋
Great Ideas! Thank you Pitchat 😀
The flavors this recipe adds were great! Thanks for the great idea
You are welcome Noelle 😀
What a great, unique recipe to share with my family! I love that it can make leftovers and be customized too!
Thank you Kalee 😀
I’m always looking for ways to dress up a boring rice recipe, and this looks like the perfect way to do it!
Hi Talyer 😀 Yes, no more boring rice!
This is fabulous! I love the concept of reducing waste with this recipe – delish!
wow great seasoning combination!
thank you! 😀
This is fantastic! I love furikake, but I’ve never made my own. And homemade is always better so I can’t wait to make this! Beautiful pictures too!
Thank you Kathleen <3