Description
Use this all purpose Japanese seasoning on cooked rice – or on anything that needs a little umami crunch!
Ingredients
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
- 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.
- 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.
- Stir in sesame seeds, nori and shichimi.
- 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.
