Furikake (seasoning for rice)

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 )
  • 15g( grated wet 60g ) Dried bonito flakes
  • 20g( grated wet 60g ) Kombu kelp
  • 20g( grated wet 100g ) Dried sardines
  • 20g Dried carrot
  • 20g Nuts or seeds(Pine nuts, sunflower seeds, pumpkin seeds mix, etc.)
  • 16g Sesame
  • 1 Tbsp Sesame oil
  • 3 Tbsp Sukiyaki sauce
  • 1 Tbsp Soy sauce


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.
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.
When everything has been mixed with oil, set to low heat and sprinkle sukiyaki sauce.
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.


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