Kombu and Okaka Furikake (昆布とおかかのふりかけ)
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.