Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, furikake from leftover dashi stock packs. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Homemade furikake is rice seasoning made with leftover kombu and katsuobushi from making dashi. This quintessential Japanese rice seasoning is fabulous on rice of course, but also on onigiri, udon noodles, soup, salad, boiled egg, popcorn, and more! Furikake (ふりかけ) is a nutty, crunchy.

Furikake from Leftover Dashi Stock Packs is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Furikake from Leftover Dashi Stock Packs is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook furikake from leftover dashi stock packs using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Furikake from Leftover Dashi Stock Packs:

1. Prepare 10 packs Leftover dashi stock packs from making dashi stock
2. Get 1 Leftover kombu from making dashi stock (optional)
3. Prepare Seasoning ingredients:
4. Take 1 tbsp Sake
5. Take 1 tbsp Mirin
6. Make ready 2 tsp Sugar
7. Make ready 2 tsp Soy sauce
8. Make ready 5 tbsp Water
9. Take 1 tbsp Roasted sesame seeds
10. Take 1/2 sheet Roasted nori seaweed (finely shredded)
11. Make ready 2 tsp or (to taste) For mature palates: parboiled sansho (optional)

Note: With the leftover kombu and katsuobushi you can either do another batch of dashi - called Niban Dashi (second dashi), which would be not that strong flavoured as the first batch (Ichiban Dashi) or you can make homemade rice seasoning Furikake (see below). Dashi is Japanese soup stock, or broth which contains extracted Umami components such as amino acids and flavours from Dried bonito fillet(Katsuobushi), kelp(Konbu), dried Dashi's fundamental role is to supplement the ingredients' natural Umami flavour to balance the overall taste of Japanese dishes. Awase dashi, katsuo dashi and kombu dashi, in their first incarnations, are referred to as ichiban dashi, or first dashi. Marumiya popular sprinkled I was packed in sachets each.

Steps to make Furikake from Leftover Dashi Stock Packs:

1. These are the dashi stock packs leftover from making dashi stock. Let them cool, empty the contents from the sachets, transfer them into a container, and freeze. Keep adding to it little by little.
2. Let the kombu cool after making the dashi stock, and finely chop it. Add to the container from Step 2, a little each time.
3. Once the container is full of leftover dashi and chopped kombu, it's time to make furikake! Defrost the contents of the container. I transferred the container from the freezer to the fridge the night before.
4. The contents weighed about 100 g before cooking.
5. Roast the dashi pack contents and kombu in a pot over low heat while breaking them up.
6. When they are finely broken up, add the sansho to taste, then add all of the seasoning ingredients. Simmer slowly over low heat, scraping the bottom and sides of the pot with a spatula.
7. When most of the moisture has evaporated (be careful not to evaporate the moisture too much!), add the roasted sesame seeds and shredded nori seaweed, mix evenly, and it's done.
8. It's warm and soft when freshly made. Let cool thoroughly before transferring into a container.

In the case of awase-dashi and katsuo-dashi, after making stock from the above ingredients, you can make another batch of dashi stock by reusing the ingredients. Add the water and the leftover katsuobushi and konbu from ichiban-dashi to a pot over high heat. Once it starts boiling, turn the heat. Furikake rice seasoning is an easy way to make your white rice more interesting. As a unique type of Japanese seasoning furikake comes in a wide range of flavours, including wasabi furikake (with dried wasabi as a main ingredient), nori komi furikake (containing tiny pieces of seasoned nori seaweed).

So that’s going to wrap this up with this exceptional food furikake from leftover dashi stock packs recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!