Furikake (seasoning for rice)

Kombu kelp and dried bonito flake leavings added with dried fish and shiitake mushrooms to make furikake!

Furikake (seasoning for rice)

Kombu kelp and dried bonito flake leavings added with dried fish and shiitake mushrooms to make furikake!

You can use kelp and dried bonito flakes after taking stock. Add all ingredients into a food processor to chop them finely, and then stir-fry them.
It is easier if you don’t worry about the color or appearance.

( 20 servings )

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

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.