Furikake Recipe
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.
Ingredients
Servings: cup
- ⅓ oz katsuobushi (dried bonito flakes) (5 packets, 2 g each; or ½ oz (15 g) reserved katsuobushi, see Notes; skip for vegan)
- ½ oz reserved kombu (optional; see Notes)
- 1 Tbsp aonori seaweed (plus more, to taste)
- 3 Tbsp toasted white sesame seeds
- 1 Tbsp toasted black sesame seeds
- ½ sheet nori seaweed
For the Seasonings
- 1 tsp soy sauce
- 1 tsp mirin
- 1 tsp sugar (plus more, to taste)
- ½ tsp Diamond Crystal kosher salt (plus more, to taste)
- ½ tsp toasted sesame oil
Instructions
Before You Start
To Prepare the Reserved Katsuobushi and Kombu (If Using)
- Drain ½ oz (15 g) reserved katsuobushi. Cut it into small pieces.
- Slice ½ oz reserved kombu into thin strips. Cut the strips into small pieces.
To Cook the Furikake
- Add ⅓ oz katsuobushi (dried bonito flakes) or the reserved katsuobushi, 1 Tbsp aonori seaweed, and the reserved kombu to an ungreased frying pan. Add 1 tsp soy sauce, 1 tsp mirin, 1 tsp sugar, ½ tsp Diamond Crystal kosher salt, and ½ tsp toasted sesame oil. Mix until combined.
- Cook over medium-low heat, stirring constantly with a spatula, until the katsuobushi is dry and flaky, about 3–4 minutes.Nami's Tip: Reserved katsuobushi holds more moisture and takes 5–7 minutes. Cooking allows the ingredients to absorb the seasonings. If you don't cook it, the sugar and salt will sink to the bottom of the jar.
- Reduce the heat to low. Add 3 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds. Cook, stirring frequently, until fragrant, about 1 minute.
- Spread the furikake on a baking sheet lined with parchment paper. Let it cool completely.
To Add the Nori
- Cut ½ sheet nori seaweed into thin strips. Cut the strips into ⅛-inch (3-mm) squares.
- Add it to the cooled furikake and mix.
- Taste the furikake. Add more salt or sugar, if needed.Nami's Tip: I added 1 tsp more aonori seaweed for extra color and taste.
To Serve
- Sprinkle it on steamed rice, Onigiri, Avocado Toast, Mentaiko Pasta, Yaki Udon, popcorn, or Furikake Chex Mix.
To Store
- Place a food-safe silica gel desiccant packet (optional) in an airtight glass jar. Add the furikake and close the lid.
- If using a desiccant packet, store the furikake at room temperature for 1–2 months. If not, store it in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Notes
Ingredients
- Katsuobushi: Use ½ oz (15 g) reserved katsuobushi from making dashi or mentsuyu noodle soup base. To save it for later, store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
- Kombu: Use ½ oz (15 g) reserved kombu from making dashi or mentsuyu. Keep it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition
Serving: 1cup, Calories: 270kcal, Carbohydrates: 13g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Sodium: 922mg, Potassium: 190mg, Fiber: 4g, Sugar: 6g, Vitamin A: 584IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 5mg
