Furikake from Leftover Dashi Stock Packs

Name: Furikake from Leftover Dashi Stock Packs
Cuisine: American
Ingredients: 10 packs Leftover dashi stock packs from making dashi stock; 1 Leftover kombu from making dashi stock (optional); 1 tbsp Sake; 1 tbsp Mirin; 2 tsp Sugar; 2 tsp Soy sauce; 5 tbsp Water; 1 tbsp Roasted sesame seeds; 1/2 sheet Roasted nori seaweed (finely shredded); 2 tsp or (to taste) For mature palates: parboiled sansho (optional)

cookpad.japan @cookpad_jp

I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer.

The contents of the dashi stock packs I use are roasted flying fish, mackerel flakes, bonito flakes, kombu, shiitake mushrooms, dried small sardines. Even though they are dashi leftovers, it's a shame to throw them away. So, I created a furikake for mature palates by adding a refreshing kick of sansho. You can make healthy, homemade furikake without sansho for children. Recipe by Mekamahao

I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer.

cookpad.japan @cookpad_jp

I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer.

Saved

Ingredients

10packs Leftover dashi stock packs from making dashi stock
1Leftover kombu from making dashi stock (optional)
Seasoning ingredients:
1 tbspSake
1 tbspMirin
2 tspSugar
2 tspSoy sauce
5 tbspWater
1 tbspRoasted sesame seeds
1/2sheet Roasted nori seaweed (finely shredded)
2 tspor (to taste) For mature palates: parboiled sansho (optional)

Saved

Steps

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.