Homemade Seaweed Furikake

10 mins
Serves 1
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Directions

  1. 1Toast nori sheets in a dry pan until crispy.
  2. 2Toast nori sheets in a dry pan until crispy.
  3. 3Toast nori sheets in a dry pan until crispy.
  4. 4Crush the toasted nori by hand or use a blender.
  5. 5Crush the toasted nori by hand or use a blender.
  6. 6Crush the toasted nori by hand or use a blender.
  7. 7Combine white and black sesame seeds in a dry pan and toast them until crunchy.
  8. 8Combine white and black sesame seeds in a dry pan and toast them until crunchy.
  9. 9Combine white and black sesame seeds in a dry pan and toast them until crunchy.
  10. 10Add katsuobushi flakes to a pan.
  11. 11Add katsuobushi flakes to a pan.
  12. 12Add katsuobushi flakes to a pan.
  13. 13Add soy sauce and sugar to the katsuobushi flakes.
  14. 14Add soy sauce and sugar to the katsuobushi flakes.
  15. 15Add soy sauce and sugar to the katsuobushi flakes.
  16. 16Cook the mixture until it's almost dry and then transfer it to a pan to cool down.
  17. 17Cook the mixture until it's almost dry and then transfer it to a pan to cool down.
  18. 18Cook the mixture until it's almost dry and then transfer it to a pan to cool down.
  19. 19Mix all three ingredients (crushed nori, toasted sesame seeds, and katsuobushi mixture) together.
  20. 20Mix all three ingredients (crushed nori, toasted sesame seeds, and katsuobushi mixture) together.
  21. 21Mix all three ingredients (crushed nori, toasted sesame seeds, and katsuobushi mixture) together.
  22. 22Optionally, add togarashi for a bit of heat.
  23. 23Optionally, add togarashi for a bit of heat.
  24. 24Optionally, add togarashi for a bit of heat.

Ingredients

  • 6 sheets nori
  • 6 sheets nori
  • 6 sheets nori
  • 1 tablespoon white sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon white sesame seeds
  • 0.5 tablespoon black sesame seeds
  • 0.5 tablespoon black sesame seeds
  • 0.5 tablespoon black sesame seeds
  • 1 cup katsuobushi flakes
  • 1 cup katsuobushi flakes
  • 1 cup katsuobushi flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 0.5 teaspoon togarashi or dried chilli flakes
  • 0.5 teaspoon togarashi or dried chilli flakes
  • 0.5 teaspoon togarashi or dried chilli flakes

Equipment

panblenderspatulatraybowl

Tips

  • The bonito flakes will become crispy after about 10 minutes of cooling down.
  • You can crush the nori by hand or use a blender.