Recipe of Super Quick Homemade Furikake from Leftover Dashi Stock Packs

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, furikake from leftover dashi stock packs. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Furikake from Leftover Dashi Stock Packs is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Furikake from Leftover Dashi Stock Packs is something which I have loved my whole life.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Furikake from Leftover Dashi Stock Packs:

1. Take 10 packs Leftover dashi stock packs from making dashi stock
2. Prepare 1 Leftover kombu from making dashi stock (optional)
3. Take Seasoning ingredients:
4. Make ready 1 tbsp Sake
5. Prepare 1 tbsp Mirin
6. Get 2 tsp Sugar
7. Get 2 tsp Soy sauce
8. Prepare 5 tbsp Water
9. Get 1 tbsp Roasted sesame seeds
10. Get 1/2 sheet Roasted nori seaweed (finely shredded)
11. Take 2 tsp 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 is going to wrap this up for this special food furikake from leftover dashi stock packs recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!