Furikake (Japanese Rice Seasoning)
Furikake is a savory-sweet rice seasoning with sesame seeds, dried fish flakes, and nori seaweed. This Japanese condiment is fabulous sprinkled on steamed rice, onigiri, udon noodles, salad, and popcorn. My recipe is a great way to repurpose leftover bonito flakes and kombu from making dashi.
Servings: 1 (cup)
Calories: 270kcal
Ingredients
- ⅓ oz katsuobushi (dried bonito flakes) (or 5 2-g packets; you can repurpose ½ oz or 15 g reserved katsuobushi from making dashi or mentsuyu noodle soup base; skip for vegan)
- ½ oz reserved kombu (optional; repurpose reserved kombu from making dashi or mentsuyu)
- 1 Tbsp aonori (dried green laver seaweed)
- 3 Tbsp toasted white sesame seeds
- 1 Tbsp toasted black sesame seeds
For the Seasonings
- 1 tsp sugar (plus more to taste)
- ½ tsp Diamond Crystal kosher salt (plus more to taste)
- 1 tsp mirin
- 1 tsp soy sauce
- ½ tsp toasted sesame oil
For the Add-On Ingredients (after cooling)
- ½ sheet nori (dried laver seaweed)
- 1 tsp aonori (dried green laver seaweed) (optional; I added extra aonori for more color)
Instructions
Before We Start...
- It‘s important to cook the ingredients and seasonings together in a frying pan so the ingredients absorb all the seasonings and the furikake is more flavorful. If you don‘t cook it, the sugar and salt simply will sink to the bottom of the furikake jar and the flavors won‘t incorporate well into the furikake.
- In this recipe, you can repurpose the spent katsuobushi and kombu you reserved from making dashi or mentsuyu noodle soup base. Follow the suggested measurements in the ingredient list. To save the spent kombu and katsuobushi for later, you can store in an airtight container in the refrigerator for a week or in the freezer for up to a month.
- Gather all the ingredients.
To Prepare the Spent Katsuobushi and Kombu (if using)
- Gather ½ oz (15 g) spent katsuobushi. Make sure the spent katsuobushi is well drained. Cut it into small pieces with a knife.
- Slice ½ oz reserved kombu (optional) into thin strips, and then cut the strips into small pieces.
To Cook the Furikake
- In an ungreased frying pan, add ⅓ oz katsuobushi (dried bonito flakes) or the reserved katsuobushi, 1 Tbsp aonori (dried green laver seaweed), and the spent kombu (optional). Then, add all the seasonings—1 tsp sugar, ½ tsp Diamond Crystal kosher salt, 1 tsp mirin, 1 tsp soy sauce, and ½ tsp toasted sesame oil. Mix it all together.
- Turn on the stove‘s heat to medium low and cook, stirring constantly, until the katsuobushi becomes dry and flaky.
- Now, lower the heat and add 3 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds. Cook, stirring frequently, on low heat until the sesame seeds are nicely roasted and fragrant.
- Transfer the furikake to a baking sheet lined with parchment paper. Spread it out and let it cool completely.
- Once it’s cooled, cut ½ sheet nori (dried laver seaweed) into thin strips, and then small pieces ⅛ inch (3 mm) square.
- Add the nori pieces to the cooled furikake and mix everything together.
- Taste the furikake and adjust the seasonings by adding more salt or sugar at this step. I decided to add an additional 1 tsp aonori (dried green laver seaweed) for enhanced color and taste (optional).
- In an airtight glass jar, add one Food Safe Silica Gel Desiccant Packet on the bottom, add the furikake, and close the lid tightly.
To Serve
- Enjoy sprinkling it over steamed rice and popcorn!
To Store
- You can refrigerate it for up to 2 weeks and freeze it for up to a month without a desiccant packet. With the packet, you can keep it at room temperature for 1–2 months.
Nutrition
Serving: 1 cup · Calories: 270 kcal · Carbohydrates: 13 g · Protein: 14 g · Fat: 18 g · Saturated Fat: 3 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 7 g · Sodium: 922 mg · Potassium: 190 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 584 IU · Vitamin C: 4 mg · Calcium: 320 mg · Iron: 5 mg