Description
Use this all purpose Japanese seasoning on cooked rice – or on anything that needs a little umami crunch!
Ingredients
Units
Scale
- 1/2 heaping cup bonito flakes (katsuobushi), crushed into small pieces
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons sesame seeds
- 1 1/2 tablespoon nori, cut into small pieces
- 1/4 teaspoon ichimi or shichimi powder (optional)
Instructions
- Season and pan fry the bonito flakes: In a pan over low heat, add bonito flakes, soy sauce and sugar and cook, stirring constantly for about 5 minutes – until the mixture is sticky and almost looks like brown sugar. Add in sesame oil and stir to coat the mixture evenly. Turn the heat off.
- Cool the mixture: Transfer to a sheet pan and let it cool to room temperature. Break the mixture with your fingers into small granules and transfer to a bowl.
- Make the furikake: Stir in sesame seeds, nori and shichimi.
- Serve: Sprinkle the mixture over cooked Japanese rice and serve.
Notes
When cooking, use a non-stick pan to prevent the bonito flakes from sticking and burning.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 46
- Sugar: 2.3g
- Sodium: 171.8mg
- Fat: 2.8g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 3.7g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 2.1mg
