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Leftover Dashi Furikake
Jp

Preparations

  1. Step 1

    Take the leftover kombu and bonito and chop it up into small flakes.

    Take the leftover kombu and bonito and chop it up into small flakes.

  2. Step 2

    Heat a skillet over medium heat. Once warm, add sesame seeds and toast until brown and fragrant, stirring occasionally to keep from burning.

    Heat a skillet over medium heat. Once warm, add sesame seeds and toast until brown and fragrant, stirring occasionally to keep from burning.

  3. Step 3

    Add the bonito and kombu and cook for about 5 minutes until most of the moisture is evaporated.

    Add the bonito and kombu and cook for about 5 minutes until most of the moisture is evaporated.

  4. Step 4

    Turn the heat down a little, then add the soy sauce and sugar.

    Turn the heat down a little, then add the soy sauce and sugar.

  5. Step 5

    Keep stirring until the soy sauce and sugar have been completely mixed in, then continue cooking until all moisture is evaporated.

    Keep stirring until the soy sauce and sugar have been completely mixed in, then continue cooking until all moisture is evaporated.

  6. Step 6

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice Yes! I always wondered if I could use the left over bonito flakes... it seemed so wasteful to just throw them away! Definitely doing this next time I make dashi.

    almost 6 years ago
  • Dani

    Dani I know, I always feel guilty throwing them away! It's also common to make dashi with the same ingredients twice using the same ingredients if you want to stretch them a little further. The first batch is better for soups, and the second batch for stews, then use the leftovers for furikake!

    almost 6 years ago
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