Homemade Bonito Furikake
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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Servings: 1 portion
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.
Nutrition
Calories: 147.66kcal Carbohydrates: 16.09g Protein: 13.05g Fat: 2.07g Saturated Fat: 0.28g Polyunsaturated Fat: 0.89g Monounsaturated Fat: 0.76g Cholesterol: 9.5mg Sodium: 1701.2mg Potassium: 202.35mg Fiber: 0.7g Sugar: 10.61g Vitamin A: 0.37IU Calcium: 46.01mg Iron: 1.25mg
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