Furikake (Japanese Rice Seasoning) ふりかけ

⅓ oz katsuobushi (dried bonito flakes) (or 5 2-g packets; you can repurpose ½ oz or 15 g reserved katsuobushi from making dashi or mentsuyu noodle soup base; skip for vegan)

½ oz reserved kombu (optional; repurpose reserved kombu from making dashi or mentsuyu)

1 Tbsp aonori (dried green laver seaweed)

3 Tbsp toasted white sesame seeds

1 Tbsp toasted black sesame seeds

subheading: For the Seasonings:

1 tsp sugar (plus more to taste)

½ tsp Diamond Crystal kosher salt (plus more to taste)

1 tsp mirin

1 tsp soy sauce

½ tsp toasted sesame oil

subheading: For the Add-On Ingredients (after cooling):

½ to 1 sheet nori (dried laver seaweed)

1 tsp aonori (dried green laver seaweed) (optional; I added extra aonori for more color)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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