Homemade Katsuo (bonito flake) Furikake rice seasoning recipe from left over bonito flakes that used to make Katsuo Dashi with step by step photo and a video
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 15 tbsp
- 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
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.
*1 See Dashi stock recipe
*2 I used sake for cooking
*3 It can be replaced with nori sheet for sushi. If you use nori sheet for sushi, you only need one sheet.
*4 This recipe makes about 50 gram of furikake. Serving size is suggestion only therefore nutrition fact will differ depends on how much each individual use.
Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 465mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Calcium: 12mg | Iron: 0.2mg