Homemade Furikake (Japanese Rice Seasoning)

Jump to Recipe Discussion
  • 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. 

    Homemade Furikake in a bowl.

    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!

    Used Kombu and Katsuobushi in glass bowls.

    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!

    Homemade Furikake Rice Seasonings in a bowl.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.56 from 9 votes
    Homemade Furikake (Rice Seasonings) | Easy Japanese Recipes at JustOneCookbook.com
    Homemade Furikake (Japanese Rice Seasoning)
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     
    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. 
    Course: Condiments, How to
    Cuisine: Japanese
    Keyword: furikake, seasoning flake
    Servings: 1 (cup)
    Author: Nami
    Ingredients
    • 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)
    Seasonings: [ 1 : 1 : 2-4 = sugar : mirin : soy sauce ]
    • ½ tsp sugar (add more to your taste)
    • ½ tsp mirin (add more to your taste)
    • 1-2 tsp soy sauce (You can skip soy sauce if you use kombu & katsuobushi from making mentsuyu)
    Instructions
    1. Gather all the ingredients.

      Homemade Furikake Ingredients
    2. Cut kombu into small pieces.
    3. Put kombu and katsuobushi in a saucepan and cook until katsuobushi gets separated.
    4. Add all the seasoning ingredients in the saucepan and cook on medium low heat until the liquid is completely evaporated.
      Homemade Furikake 1
    5. Sprinkle white sesame seeds and remove from the heat.
    Recipe Notes

    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.

    You Might Also Like

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • jate wrote:
    • Nami wrote:
  • Stephy wrote:
    • Nami wrote:
  • Melody Cooper wrote:
    • Nami wrote:
  • Alex wrote:
    • Nami wrote:
    • Tracie wrote:
      • Nami wrote:
  • Susan wrote:
    • Nami wrote:
  • Tenzo wrote:
    • Nami wrote:
  • Victor wrote:
    • Nami wrote:
  • miya wrote:
    • Nami wrote:
  • Maggie wrote:
    • Nami wrote:
  • Michelle wrote:
    • Nami wrote:
  • Genisay wrote:
    • Nami wrote:
  • Nina Saelmans wrote:
    • Nami wrote:
  • Irina wrote:
    • Nami wrote:
  • Kevin wrote:
    • Nami wrote:
  • Shuni Vashti wrote:
    • Nami wrote:
      • Shuni Vashti wrote:
        • Nami wrote:
  • firebender wrote:
    • firebender wrote:
    • Nami wrote:
  • Hannah wrote:
    • Nami wrote:
  • cathy shikatani wrote:
    • Nami wrote:
  • Jenn wrote:
    • Jenn wrote:
    • Nami wrote:
  • Sharon wrote:
    • Nami wrote:
  • Maëlys wrote:
    • Nami wrote:
  • Michele wrote:
    • Nami wrote:
  • Thanh wrote:
    • Nami wrote: