Recipe of Homemade Furikake from Leftover Dashi Stock Packs

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, furikake from leftover dashi stock packs. One of my favorites. This time, I will make it a little bit tasty. 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 is easy, it’s quick, 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 fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook 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. Make ready 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. Take 1 tbsp Sake
5. Make ready 1 tbsp Mirin
6. Make ready 2 tsp Sugar
7. Take 2 tsp Soy sauce
8. Take 5 tbsp Water
9. Get 1 tbsp Roasted sesame seeds
10. Make ready 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 it up for this special food furikake from leftover dashi stock packs recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!