Homemade Furikake is rice seasoning made with leftover kombu and katsuobushi. While this quintessential Japanese condiment is fabulous on rice, it's a versatile seasoning that's also delicious on onigiri, udon noodles, soup, salad, popcorn, and more!
Course: Condiments, How to
Keyword: furikake, rice seasoning
Author: Namiko Chen
½ozreserved kombu(from making dashi or mentsuyu noodle soup base; see Notes)
1ozreserved katsuobushi(from making dashi or mentsuyu; slightly moist; see Notes)
Gather all the ingredients. Make sure the kombu and katsuobushi are well drained.
Cut the kombu into small pieces. You also can cut the katsuobushi into smaller pieces, if you prefer.
Put the kombu and katsuobushi in a saucepan and cook on medium-low heat until the katsuobushi becomes dry and flaky.
Add the sugar, salt, and soy sauce.
Cook on medium-low heat until the liquid is completely evaporated, and the katsuobushi is dehydrated and crispy.
Transfer the furikake to a tray or plate and let cool. Once it’s cooled, mix in the toasted sesame seeds and nori seaweed. Optionally, place the furikake in the food processor and pulse until small granules.
Store in a mason jar or other airtight container and enjoy sprinkling it over steamed rice and popcorn! You can refrigerate it for up to 2 weeks and freeze for up to a month.
Reserved Kombu and Katsuobushi: When you make homemade dashi or homemade mentsuyu (noodle soup base), you can reserve the used kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month. Don't worry too much about the exact measurement for this recipe. If you have more kombu and katsuobushi you want to use, simply adjust the seasoning according to your taste.