Furikake (seasoning for rice)
I cooked furikake (Japanese rice sprinkle) using dry foods!
You can use effectively leftover Kombu and dried bonito flakes after taking Dashi broth. Add all ingredients into a food processor to chop them finely, and then stir-fry them. You can add nuts or seeds as you like.
Ingredients
(20 servings)
-
15g
Dried Shiitake ( minced )
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15g( grated wet 60g )
Dried bonito flakes
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20g( grated wet 60g )
Kombu kelp
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20g( grated wet 100g )
Dried sardines
-
20g
Dried carrot
-
20g
Nuts or seeds(Pine nuts, sunflower seeds, pumpkin seeds mix, etc.)
-
16g
Sesame
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1 Tbsp
Sesame oil
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3 Tbsp
Sukiyaki sauce
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1 Tbsp
Soy sauce
-
-
Steps
1
In a food processor, put in the Shiitake and dried carrot reconstituted with water, dried bonito flakes, kombu kelp flakes, and dried fish flashes, then process.
2
Heat sesame oil on a frying pan, add the Step 1 ingredients and the pine nuts, sunflower seeds, pumpkin seeds mix, and sesame seeds, then stir-fry.
3
When everything has been mixed with oil, set to low heat and sprinkle sukiyaki sauce.
4
Mix it so nothing gets burnt. Add soy sauce and stir-fry on low heat. After all the juices are gone and it becomes dry, it is done.
