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Dans la lune

August 29, 2021

Katsuo Furikake – Japanese Rice Seasoning

Katsuo Furikake - Japanese Rice Seasoning

Print this recipe
Serving Size
1 jar
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Katsuo Furikake - Japanese Rice Seasoning

Ingredients

  • 1 tsp vegetable oil
  • 40g shokupan (white bread)
  • 10g katsuo dried bonito flakes
  • 1/2 tsp kobucha (Japanese kelp powder)
  • 1 tbsp roasted white sesame
  • 3 to 4 tsp sugar
  • 1.5 tbsp soy sauce
  • 1/2 nori sheet - cut into small pieces

Instructions

  • 1. Make the shokupan into crumbs with your food processor.
  • 2. Heat 1 tsp vegetable oil over medium heat, fry the bread crumbs (panko) until crispy or brown lightly. Transfer onto a plate and set aside.
  • 3. In the same frying-pan, (without heat yet) add the katsuo flakes, soy sauce, sugar and kobucha (kelp powder). Now turn the heat on, cook over medium heat. Then soon add the bread crumbs, stirring continuously so that there is no lump.
  • 4. Add roasted sesame and cook over medium-low heat for a few minutes. Transfer to a plate and let it cool down. Once cooled, it will be crispy.
  • 5. Transfer to a bowl and add nori. Enjoy over steamed white rice or blend it in when you make Onigiri :)

Notes

Store in a jar at the room temperature.

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Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Rice, Seafood

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