Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, dashi leftover furikake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Dashi Leftover Furikake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Dashi Leftover Furikake is something that I have loved my whole life.
Recipe - Leftover Dashi Furikake: - Take your leftover kombu and bonito and chop it up into small flakes. - Heat a skillet over medium heat. Once warm, add sesame seeds and toast until brown and fragrant, stirring occasionally to keep from burning. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can have dashi leftover furikake using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Dashi Leftover Furikake:
- Make ready Konbu & Katsuobushi used for dashi
- Make ready Shoyu
- Take Sugar
- Make ready Mirin (optional)
- Make ready Toasted sesame seeds (optional)
One of my favorites food recipes. This time, I will make it a little bit tasty. Recipe - Leftover Dashi Furikake: - Take your leftover kombu and bonito and chop it up into small flakes. Homemade furikake is rice seasoning made with leftover kombu and katsuobushi from making dashi.
Steps to make Dashi Leftover Furikake:
- Slice konbu & katsuobushi into smaller pieces.
- Put konbu & katsuobushi in a saucepan. In low heat, stir until katsuobushi gets somewhat dry.
- Add shoyu, mirin and sugar. Adjust the taste to your liking by adding more shoyu or sugar.
- Keep stiring until the liquid gets absorbed and katsuobushi becomes dry
- Add sesame seed if you like.
- Serve it on top of steamed rice.
- You can also put the leftovers in a jar & keep it in room temperature.
Recipe - Leftover Dashi Furikake: - Take your leftover kombu and bonito and chop it up into small flakes. Homemade furikake is rice seasoning made with leftover kombu and katsuobushi from making dashi. This quintessential Japanese rice seasoning is fabulous on rice of course, but also on onigiri, udon noodles, soup, salad, boiled egg, popcorn, and more! After making Dashi, let the Dashi ingredients cool down a bit until you can handle them. This is one of the Japanese ways of reducing food waste by using leftovers instead of throwing them out.
So that’s going to wrap it up with this special food dashi leftover furikake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
