Don’t you want to waste kombu kelp and bonito flakes after making dashi? Try furikake, then! Sprinkle it over freshly cooked rice and Bon appetite! It can be a good friend of onigiri filling as well.
- 1~2 sheets of soaked kombu kelp
- 20 g of soaked bonito flakes (Drain their water thoroughly.)
- 1.5 tablespoons of soy sauce
- 1.5 tablespoons of cooking sake
- 1.5 tablespoons of mirin (otherwise 1.5 tablespoons of cooking sake and 0.5 tablespoons of sugar)
- 1 tablespoon of sesame seeds
- Cut some kombu into thin strips.
- Put some cooking sake and mirin in a pot. Heat until the mixture boils.
- Add the kombu and bonito flakes. Simmer over medium-low heat for 3 minutes.
- Add soy sauce and simmer over medium heat until the liquid is reduced.
- Turn off the heat. Add sesame seeds and mix them.
- When they are cooled, store them in a jar.
- Sprinkle on freshly cooked rice. You might want to use furikake for onigiri filling. To learn how to make onigiri, check this page.