Bonito flakes, rich in umami, are an excellent ingredient for furikake. When combined with flavorful Japanese seasonings, they become Bonito Furikake, a perfect topping for rice. You can use dried bonito flakes or even repurpose the ones left over from making dashi broth.
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What is Bonito Furikake?
Bonito Furikake is a Japanese rice topping made by cooking bonito flakes with traditional Japanese seasonings. "Furikake" means 'to sprinkle,' and in Japan, it is a classic way to enjoy rice, especially when no side dishes are available. Among the various types of furikake, bonito furikake is one of the most traditional and remains popular today due to its umami-rich flavor and ease of preparation.
One unique feature of this furikake is that it can be made not only with dried bonito flakes but also with bonito flakes that have already been used to make dashi broth. If you regularly use bonito flakes to prepare dashi, try reusing the leftover flakes. There is something quite satisfying about transforming an ingredient that would normally be discarded into a delicious rice topping.
(In Japan, bonito flakes are commonly used to make dashi, especially for soups. If you would like to learn how to make bonito dashi, please refer to the linked page.)
Why bonito flakes are perfect for furikake
There are many types of furikake, but there is a reason why bonito flakes are particularly well-suited for it—they are packed with umami.
This umami comes from inosinic acid, and the true essence of this furikake lies in its ability to deliver that flavor directly. On their own, bonito flakes might taste a bit mild, but when seasoned and turned into furikake, they become a perfectly balanced rice topping with just the right harmony of umami and saltiness.
Additionally, the fact that bonito flakes are dried is another reason they work so well in furikake. Their paper-thin texture allows them to crumble easily into fine flakes, which readily absorb seasoning.
Key ingredinets
The flavor of bonito furikake is primarily defined by a combination of bonito flakes and traditional Japanese seasonings. Key seasonings include:
- Soy sauce
- Sugar
- Sake
- Mirin
Among these, soy sauce adds saltiness, while sugar provides sweetness. In this recipe, I have balanced these ingredients to create what I believe is the best flavor. However, if you prefer a saltier taste, feel free to add more soy sauce, or if you like it sweeter, try increasing the amount of sugar. This way, you can adjust the flavor to better suit your personal preference.
📋Step-by-step recipe
Ingredients
- ½ oz (1 ¼ cup) dried bonito flakes (katsuobushi) or leftover bonito flakes from making dashi (If using leftover bonito flakes, use about 2.5 times the amount, as they retain moisture.)
- 1 Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
- 1 Tbsp water
- ½ Tbsp toasted sesame seeds (optional)
Instructions
🕒 Total: 10 mins
Step 1
Crumble dried bonito flakes into small pieces by hand, then put them in a bowl.
If you are using leftover bonito flakes from making dashi, squeeze out any remaining moisture, then finely chop them with a knife. Next, toast them in a pan over medium heat until they are dry, then transfer them to a bowl.
Step 2
Add sake, mirin, sugar, soy sauce, and water to a pan, and bring it to a gentle simmer over very low heat.
Step 3
Add the crumbled bonito flakes to the pan and mix well to evenly distribute the seasonings. Keep stirring constantly with chopsticks or a spatula to prevent the mixture from burning, and cook for about 5 minutes until most of the moisture has evaporated.
Turn off the heat while the mixture is still slightly moist for the best texture. Be careful not to overcook it, or it may start to burn.
Step 4
Transfer the mixture to a container and mix in sesame seeds to your taste.
To Store
You can store it in the refrigerator for up a week.
Tips on how to make
When cooking bonito flakes with seasonings, be sure to use very low heat and avoid overcooking them. If the sugar or soy sauce in the seasonings burns, it can give the flakes a bitter taste.
The final texture will be less dry than store-bought furikake, but that is perfectly fine. Homemade furikake isn’t made using a specialized drying machine, so it will have a slightly moist texture that develops more flavor as you chew.
Recipe card
Homemade Bonito Furikake
Ingredients
- ½ oz (1 ¼ cup) dried bonito flakes (katsuobushi) or leftover bonito flakes from making dashi (If using leftover bonito flakes, use about 2.5 times the amount, as they retain moisture.)
- 1 Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
- 1 Tbsp water
- ½ Tbsp toasted sesame seeds (optional)
Instructions
- Crumble dried bonito flakes into small pieces by hand, then put them in a bowl.If you are using leftover bonito flakes from making dashi, squeeze out any remaining moisture, then finely chop them with a knife. Next, toast them in a pan over medium heat until they are dry, then transfer them to a bowl.
- Add sake, mirin, sugar, soy sauce, and water to a pan, and bring it to a gentle simmer over very low heat.
- Add the crumbled bonito flakes to the pan and mix well to evenly distribute the seasonings. Keep stirring constantly with chopsticks or a spatula to prevent the mixture from burning, and cook for about 5 minutes until most of the moisture has evaporated.Turn off the heat while the mixture is still slightly moist for the best texture. Be careful not to overcook it, or it may start to burn.
- Transfer the mixture to a container and mix in sesame seeds to your taste.
Notes
- You can store it in the refrigerator for up a week.
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