Don’t throw them away. Even though they are already “used” to make good dashi or soup base, you can still use them again to make delicious homemade furikake (rice seasonings). Hope you enjoy this furikake!
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- Reserved kombu from making dashi or mentsuyu (drained well) (See Notes for dashi and mentsuyu recipe)
- Reserved katsuobushi from making dashi or mentsuyu (drained well) (See Notes for dashi and mentsuyu recipe)
- 1 Tbsp white sesame seeds (roasted/toasted)
Gather all the ingredients.
- Cut kombu into small pieces.
- Put kombu and katsuobushi in a saucepan and cook until katsuobushi gets separated.
- Add all the seasoning ingredients in the saucepan and cook on medium low heat until the liquid is completely evaporated.
- Sprinkle white sesame seeds and remove from the heat.
Reserved kombu and katsuobushi:
You can store in an air-tight container in the refrigerator for a week. You can also freeze them.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.