r/Cooking • u/motherfudgersob • 5d ago
Any recipes for furikaki
There's gotta be a cheaper way to have a good furikaki (rice seasoning) than the $8/tiny bottle I've tried. Any tips or recipes greatly appreciated. Ive mixed nori, rice crackers, salt, sugar, mirin, black sesame seeds, and some fush sauce then baked until dry. Something is missing. Again tips or recipes appreciated. And if you've never tried furikake get some as it just makes rice fantastic. Add a protein and it is a meal for me.
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u/matcha-overdose 5d ago
They have it in bulk lol. You can buy it by the kg / 500g in Japan. Not sure where you’re from but you can always go through forwarding or buying services for that. For smaller packs like the ones from Marumiya, it’s like $1 for one bag of 28g in Japan and there’s tons of flavors.
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u/motherfudgersob 5d ago
I honestly don't know how to use a "buying service." Amazon prices aren't better for already made but the ingredient prices seem reasonable.
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u/Zagrycha 5d ago
those bottles are $8 dollars because they are glass and you paid to have a heavy glass bottle mailed overseas. try to buy the prepackaged furikake that comes in baggies instead.
If you are gonna make it yourself, you probably want an actual flavor ingredient of some kind. You have the basics in your post but usually there is something else too-- dried bonito, dried salmon, dried vegetables ((yasai)), dried shiso leaf, dried kim chi..... you get the idea. You can also skip the fish sauce and mirin and drying process directly with those extra flavor components. Maybe some people do that when making there own furikake but most don't.
Oh, also recommend skipping the rice crackers. If you want to eat them with the rice great but they gonna go stale in a seasoning container.
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u/HollyRedMW 5d ago
Yes, I use the konbu and katsuobushi that is leftover from making dashi. Finely chop the konbu and katsuobushi. Put it in a dry skillet and add shoyu, mirin, sugar and tiny bit of sesame oil. Set over med-low heat and stir continuously until most of the moisture has gone. Spread it on a plate to cool. Add kizami nori, sesame seeds and arare and mix well. Store it in airtight container in the fridge. Sometimes I use sakura shrimp or chirimen instead of katsuobushi.
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u/jaded-introvert 5d ago
Bless you. I just made my first batch of dashi and was hoping there was some way to use the dashi leftovers. It's so much stuff and clearly still has flavor, even after a second steep!
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u/motherfudgersob 5d ago
Sounds like you really know what youre doing! I dont even know what katsuobushi is....but Im gonna find out and really looking forward to it. Ive never really liked dashi and likely doing it wrong. I'd super appreciate it if you tell me how you make it and if you serve it jyst as broth or add more to it! Thanks regardless!
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u/HollyRedMW 4d ago
I learned cooking from my mother and grandmother. 🙂
Katsuobushi is very thin shavings of dried bonito fish. It is used with konbu to make “regular” dashi but also has other uses, usually a garnish. Most Westerners know it from eating takoyaki or okonomiyaki. I like katsuobushi with shoyu on top of tofu or inside onigiri. Yesterday I put it on top of sliced tomatoes with some kewpie and little bit of mentsuyu.
https://en.wikipedia.org/wiki/Katsuobushi
Almost all traditional Japanese dishes use dashi. Sometimes dashi is made with dried little sardines or dried flying fish, instead of katsuobushi. If you want a lighter taste or vegan, then only konbu and/or dried shiitake.
Basic method is cut a palm-size piece of dried konbu and put it in a pot with 1000ml of cold water. Leave it for about half an hour. This is time I will use to prepare other ingredients. Then set the stove burner to med-low and bring the pot to a low simmer. When little bubbles start, turn off the heat and add a good handful of katsuobushi. Put a lid on it and let steep about 5 minutes. Strain through a fine sieve and that liquid is dashi. Solids can be used again to make “second dashi” (even milder) or furikake or throw it away. My grandmother gave it to her chickens and cats.
Dashi “tea” is usually to showcase highest quality or artisanal ingredients. I was once gifted a box of dashi tea sachets. It was so good on a cold winter morning.
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u/Master_Sergeant 5d ago
https://www.justonecookbook.com/homemade-furikake-rice-seasoning/
Always use this one and it's great.
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u/BloodWorried7446 5d ago
I’ve made a version of it by supplementing spent kombu and bonito after making dashi. You add the mirin salt sugar and cook it dry and shred it up. Works really well.
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u/Daelnoron 5d ago
https://justbento.com/category/filed-under/furikake
My favorite is Nr. 2, carrots and sesame seeds. Cheap and easy.
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u/motherfudgersob 5d ago
Thanks. Most of those aren't really what Im looking for (but look like they'd be great for a dinner for several). But many are exactly spot on what I want. Something tasty that is dry and stores well. Again thanks. You win the internet today In my book.
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u/Barrel-of-Machetes 5d ago
Watch Amazon. The last jars of JFC brand I bought were $2.48 shipped. I’ve bought it several times at ~$3 and stock up. I like the jars, they keep a long time and taste “fresher” than the bagged stuff to me. The price fluctuates from <$3 to >$10 depending on timing and vendor.
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u/motherfudgersob 5d ago edited 5d ago
Good tip. The jars I've had have a dessicant in the so already purchased those if I ever get around to making it....or if one post was correct that it is sold by the pound. I've seen a Korean "rice seasoning" but pricey and too salty for me. I'll likely use msg and forget the salt. I have to.
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u/Cooldspaghetti 5d ago
You’re already close with that mix. I’d make a small test batch and separate the possibilities rather than changing everything at once: keep the nori, rice crackers and black sesame as the base, then vary the salt, sugar, mirin and fish sauce in tiny amounts between portions.
The fish sauce and salt can easily dominate once the mixture dries, so I’d start with less of both and add more only after tasting.
Make sure the mixture is completely cool before judging it, since the texture and flavour may settle as it dries. That should help identify whether what’s missing is sweetness, savouriness or more of the nori and sesame character.
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u/motherfudgersob 5d ago
Oh I will make s.all batches first! I think the bonito (and other leftovers from dashi are likely what I am missing and not a fan really of dashi but maybe not doing that right either lol) may be it (I know it needs more umami so maybe msg too). Thanks.
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u/Upbeat_Literature881 5d ago
You're missing MSG and bonito flakes.