It's good to stock up some Furikake (ふりかけ) in your pantry.
So when you need something to put on your rice, this thing is always helpful.
If your country have edible raw eggs like Japan, Adding this Furikake to your "Tamagokake-Gohan" (Raw egg and rice with some soy sauce) is die for!
[Serving] 1-2 serves
[Prep time] 5 mins
[Cook time] 15 mins
[Storage] 2 weeks at either room temperature or in a fridge
[Difficulty] E *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Kombu (Used) 50-60g
-Bonito flakes 25g
-Nori sheet 1
-Sesame seeds 1tbsp (8g)
(Seasoning)
-Sugar 1tbsp (15g)
-Mirin 2tbsp (30ml)
-Rice vinegar 2tbsp (30ml)
-Soy sauce 2.5tbsp (37ml)
-Water 1tbsp (15ml)
[Ingredients] (OUNCE)
-Kombu (Used) 1.7-2.1oz
-Bonito flakes 0.9oz
-Nori sheet 1
-Sesame seeds 1tbsp (0.3oz)
(Seasoning)
-Sugar 1tbsp (0.5oz)
-Mirin 2tbsp (1oz)
-Rice vinegar 2tbsp (1oz)
-Soy sauce 2.5tbsp (1.3oz)
-Water 1tbsp (0.5oz)
[Recipe video]
(Chapter)
0:00 Prepare ingredients
3:18 Reuse Bonito flakes
4:19 Cooking part
[Instruction]
[Chapter 1: Prepare ingredients]
Pat dry, and dice kombu
Toast some sesame on dry pan (Medium heat)
Toast a Nori sheet on a dry pan (Medium heat)
Once it looks dry, gas off.
Break the Nori into pieces.
Do the same thing with bonito flakes
[Chapter 2: Reuse Bonito flakes]
Squeeze and dry 24 hours
If it has other seasoning like soy sauce, rinse first
Once it's dry, weigh it, and use it.
[Chapter 3: Cooking part]
Put all the Seasoning and diced kombu on a pan
Reduce on medium heat
Once it's mostly evaporated, add the bonito
Gas off. Mix well
Put it in a bowl. Add sesame and Nori