Homemade furikake rice seasoning made with kombu and katsuobushi. This quintessential Japanese rice seasoning is fabulous on rice of course, but also on onigiri, udon noodles, soup, salad, popcorn and more.
Furikake is a nutty, crunchy, umami-packed Japanese blend used to season rice. Although it’s referred to as a rice seasoning, furikake is literally the salt and pepper of the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up bland dishes.
How to make homemade furikake
There are endless versions of furikake, but my homemade version uses leftover kombu (kelp) and katsuobushi (dried bonito flakes). Instead of throwing the kombu and bonito flakes away after making dashi or Mentsuyu (soup base for noodles), this recipe repurposes the ingredients into, let’s call it, a magical dust! Transforming any food you sprinkle it on into something more delicious and fun.
This homemade furikake is really easy to make. You just chop up the leftover kombu into small pieces, combine with katsuobushi, and then cook it in a saucepan. Once the katsuobushi separates, add in a simple mix of sugar, mirin and soy sauce. Cook until the liquid evaporates and the flavor is absorbed, then sprinkle in sesame seeds before removing from the heat. Rich in calcium, iodine and iron, this homemade furikake is a healthy way to season your Japanese dishes!
Creative Ways to Enjoy Furikake
Furikake is absolutely wonderful on just a simple bowl of rice, porridge, or udon noodles. It’s also perfect for seasoning onigiri (Japanese rice balls), soba noodle salad, grilled salmon, or rice crackers. But don’t stop there, furikake is so versatile that I love to get creative and sprinkle it on these as well:
- Avocado – this is my favorite. Keep it simple and halve the avocado and season it with furikake as an afternoon snack. For a savory breakfast, smear your toasted bread with miso mayo and avocado before you give it a good sprinkle of furikake. It’s a Japanese-twist on avocado toast.
- Fried egg or poached egg – you can totally replace salt and pepper with furikake when you want something more punchy.
- Popcorn – planning on an anime or Japanese movie night? Flavor your popcorn with furikake to keep to the theme.
- Pasta – oh yes, you can top furikake on Mentaiko Pasta, cacio e pepe pasta or any simple creamy pasta.
So next time, don’t toss the kombu and bonito after making dashi, and instead create some homemade furikake seasoning and toss it in your favorite dishes. If you make a big batch, you can even freeze the seasoning for months. Furikake also makes a great holiday gift. Just pack the Japanese seasoning in a cute little glass jar to surprise your foodie friends and family!
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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.