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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- Used kombu from making dashi or mentsuyu, drained well
- Used katsuobushi from making dashi or mentsuyu, drained well
- 1 Tbsp. white sesame seeds
- 1 part (start with ½ tsp.) sugar
- 1 part (start with ½ tsp.) mirin
- 2-4 parts (start with 1-2 tsp.) soy sauce (You can skip soy sauce if you use kombu & katsuobushi from making mentsuyu,).
- 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.
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.