Japanese-style Chunky Olive Oil

Name: Japanese-style Chunky Olive Oil
Yield: 1 serving
Cuisine: American
Ingredients: 200 ml Olive oil; 1 medium Onion (minced); 40 grams Dried shirasu; 3 tbsp Ground sesame seeds (black); 10 grams Bonito flakes; 1/2 tsp Garlic (grated); 1 tsp Ginger (grated); 1 pinch Ichimi spice; 2 tsp Salt

cookpad.japan @cookpad_jp

I had some olive oil leftover and wondered what I could make that would use up a lot. So I came up with this homemade rice seasoning on the spot.

In order to extract the sweet fragrance of the onion, heat it over low heat. Adjust the amount of salt based on how salty the shirasuboshi are. Adding olive oil at the end improves the flavor. Recipe by Masayu

I had some olive oil leftover and wondered what I could make that would use up a lot. So I came up with this homemade rice seasoning on the spot.

cookpad.japan @cookpad_jp

I had some olive oil leftover and wondered what I could make that would use up a lot. So I came up with this homemade rice seasoning on the spot.

Saved

Ingredients

1 serving

200 mlOlive oil
1 mediumOnion (minced)
40 gramsDried shirasu
3 tbspGround sesame seeds (black)
10 gramsBonito flakes
1/2 tspGarlic (grated)
1 tspGinger (grated)
1 pinchIchimi spice
2 tspSalt

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Steps

1

Dry fry the shirasuboshi. Transfer to a plate.
2

Add 150 ml of olive oil to the frying pan (set aside 50 ml), add the minced onion and cook.
3

Once the onion has changed color, add the garlic, ginger, ichimi spice, salt and mix.
4

Let it cook a bit and then add the shirasuboshi from Step 1, the ground sesame seeds, and the bonito flakes. Toss.
5

Stop the heat and stir in the remaining 50 ml of olive oil to finish.