Furikake from Leftover Dashi Stock Packs
Furikake from Leftover Dashi Stock Packs

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, furikake from leftover dashi stock packs. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Furikake from Leftover Dashi Stock Packs is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Furikake from Leftover Dashi Stock Packs is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have furikake from leftover dashi stock packs using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Furikake from Leftover Dashi Stock Packs:
  1. Get 10 packs Leftover dashi stock packs from making dashi stock
  2. Make ready 1 Leftover kombu from making dashi stock (optional)
  3. Take Seasoning ingredients:
  4. Prepare 1 tbsp Sake
  5. Take 1 tbsp Mirin
  6. Prepare 2 tsp Sugar
  7. Make ready 2 tsp Soy sauce
  8. Prepare 5 tbsp Water
  9. Make ready 1 tbsp Roasted sesame seeds
  10. Make ready 1/2 sheet Roasted nori seaweed (finely shredded)
  11. Make ready 2 tsp or (to taste) For mature palates: parboiled sansho (optional)
Steps to make Furikake from Leftover Dashi Stock Packs:
  1. These are the dashi stock packs leftover from making dashi stock. Let them cool, empty the contents from the sachets, transfer them into a container, and freeze. Keep adding to it little by little.
  2. Let the kombu cool after making the dashi stock, and finely chop it. Add to the container from Step 2, a little each time.
  3. Once the container is full of leftover dashi and chopped kombu, it's time to make furikake! Defrost the contents of the container. I transferred the container from the freezer to the fridge the night before.
  4. The contents weighed about 100 g before cooking.
  5. Roast the dashi pack contents and kombu in a pot over low heat while breaking them up.
  6. When they are finely broken up, add the sansho to taste, then add all of the seasoning ingredients. Simmer slowly over low heat, scraping the bottom and sides of the pot with a spatula.
  7. When most of the moisture has evaporated (be careful not to evaporate the moisture too much!), add the roasted sesame seeds and shredded nori seaweed, mix evenly, and it's done.
  8. It's warm and soft when freshly made. Let cool thoroughly before transferring into a container.

So that is going to wrap it up with this exceptional food furikake from leftover dashi stock packs recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!