Flavorful homemade furikake recipe. Made with kombu and katsuobushi, this quintessential Japanese rice seasoning is fabulous on rice, onigiri, udon noodle, soup, salad, popcorn and more.
Furikake is the nutty, crunchy and umami-packed Japanese seasoning that is used to season rice. Although it is primary called the rice seasoning, furikake is literally the salt and pepper in the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up the most bland dish.
How to make homemade furikake
There are many versions of furikake, but my homemade version makes use of kombu (kelp) and katsuobushi (dried bonito flakes) that have been used to make dashi or Mentsuyu (soup base for noodles). Instead of throwing the kombu and bonito flakes away, this recipe repurposes the ingredients into something like a magical dust, where it can transform any food you sprinkle on into something more delicious and fun.
The method of homemade furikake is really easy. You just need to chop up the reserved kombu into small pieces, combined with katsuobushi and cook in a saucepan. Once the katsuobushi gets separated, add in simple seasonings of sugar, mirin and soy sauce. Cook until the the liquid is evaporated and the flavor is absorbed, then sprinkle in sesame seeds before remove from heat. Rich in calcium, iodine and iron, this homemade furikake makes a healthy choice in enriching your foods.
Creative Ways to Enjoy Furikake
Furikake is absolutely wonderful on just a simple bowl of rice, porridge, udon noodles or get mixed into onigiri (Japanese rice balls). They are also great on soba noodle salad, grilled salmon or rice crackers. And if you think creatively, furikake can add so much more to other savory foods. Here are just some delicious examples:
- Avocado – This is my favorite: halve the avocado and sprinkle furikake directly to enjoy 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. There you have a Japanese-twist of avocado toast.
- Fried egg or poached eggs – you can totally replace salt and pepper with furikake when you want something more punchy.
- Popcorn – Planning on a anime or Japanese movie night? You want to 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.
Now you know you can reuse the kombu and bonito flakes after making dashi, I hope you have fun making my furikake recipe. If you make a big batch, you can even freeze them for months. When packed in a cute little glass jar, homemade furikake makes a great holiday or hostess gift too!
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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)
- ½ tsp granulated 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)
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.