‘Katsuobushi’ (Bonito) Furikake

Name: ‘Katsuobushi’ (Bonito) Furikake
Total time: 300 s
Yield: 4 Servings
Cuisine: British
Ingredients: 20 g ‘Katsuobushi’ Flakes *I used the type called ‘Hanakatsuo’; 1 tablespoon Soy Sauce; 2 tablespoons Mirin *OR 2 tablespoons Sake (Rice Wine) and 2 teaspoons Sugar; *Note: Add extra Sugar to suit your taste; 1/2 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, my daughter asked me to help her with using up a lot of food. One of them was ‘Hanakatsuo’, that is the larger flakes of shaved ‘Katsuobushi’, dried Bonito. It seemed she bought it to make Dashi Stock. Today I used it to make this Furikake. It is not dry like store bought Furikake, but it is delicious, and you know exactly what is in it.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

4 Servings

20 g‘Katsuobushi’ Flakes *I used the type called ‘Hanakatsuo’
1 tablespoonSoy Sauce
2 tablespoonsMirin *OR 2 tablespoons Sake (Rice Wine) and 2 teaspoons Sugar
*Note: Add extra Sugar to suit your taste
1/2 tablespoonToasted Sesame Seeds

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Steps

5 minutes

1

Break ‘Katsuobushi’ flakes into small to fine pieces. *Note: I used the type called ‘Hanakatsuo’.
2

Place Soy Sauce and Mirin (OR Sake and Sugar instead of Mirin) in a small frying pan, not-stick preferred, and bring to the boil. Add extra Sugar if you like it sweeter.
3

Add ‘Katsuobushi’ flakes, mix to combine, and stir over low heat for a few minutes OR desired dryness is achieved. Add Toasted Sesame Seeds and combine. Enjoy with freshly cooked Rice.
4

*Note: This Furikake is not very dry. If you want to add Nori, add it when you eat Furikake. Store this Furikake in the fridge.