Recipe of Quick Dashi Leftover Furikake

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The ingredients needed to make Dashi Leftover Furikake:

1. Get Konbu & Katsuobushi used for dashi
2. Get Shoyu
3. Take Sugar
4. Take Mirin (optional)
5. Make ready Toasted sesame seeds (optional)

Do you want to use the leftover kelps and bonito flakes? Drain excess water from kombu seaweed leftover from making dashi stock. Read the leftover dashi uses discussion from the Chowhound Home Cooking, Leftovers food leftover dashi uses. Sign up to discover your next favorite restaurant, recipe, or.

Instructions to make Dashi Leftover Furikake:

1. Slice konbu & katsuobushi into smaller pieces.
2. Put konbu & katsuobushi in a saucepan. In low heat, stir until katsuobushi gets somewhat dry.
3. Add shoyu, mirin and sugar. Adjust the taste to your liking by adding more shoyu or sugar.
4. Keep stiring until the liquid gets absorbed and katsuobushi becomes dry
5. Add sesame seed if you like.
6. Serve it on top of steamed rice.
7. You can also put the leftovers in a jar & keep it in room temperature.

Read the leftover dashi uses discussion from the Chowhound Home Cooking, Leftovers food leftover dashi uses. Sign up to discover your next favorite restaurant, recipe, or. Furikake is a dry Japanese condiment usually sprinkled over rice. You could use it for your compost. Whenever I make dashi, I keep the leftover katsuobushi after dashi is extracted.

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