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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, furikake from leftover dashi stock packs. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Furikake from Leftover Dashi Stock Packs is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Furikake from Leftover Dashi Stock Packs is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have furikake from leftover dashi stock packs using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Furikake from Leftover Dashi Stock Packs:
  1. Get packs Leftover dashi stock packs from making dashi stock
  2. Make ready Leftover kombu from making dashi stock (optional)
  3. Prepare Seasoning ingredients:
  4. Take Sake
  5. Take Mirin
  6. Take Sugar
  7. Take Soy sauce
  8. Make ready Water
  9. Take Roasted sesame seeds
  10. Make ready sheet Roasted nori seaweed (finely shredded)
  11. Prepare or (to taste) For mature palates: parboiled sansho (optional)
Instructions 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’s going to wrap this up for this special food furikake from leftover dashi stock packs recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!