katsuo soft textured rice seasoning in a white container with a wooden lid and a pair of chopstick
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5 from 7 votes


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
Course: condiments
Cuisine: Japanese
Keyword: #Furikake, #rice seasonings
Servings: 15 tbsp
Calories: 15kcal
Author: Shihoko | Chopstick Chronicles


  • 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