Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make 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 little bit unique. This will be really delicious.
Furikake from Leftover Dashi Stock Packs is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Furikake from Leftover Dashi Stock Packs is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular 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 can achieve it.
The ingredients needed to make Furikake from Leftover Dashi Stock Packs:
- Get packs Leftover dashi stock packs from making dashi stock
- Get Leftover kombu from making dashi stock (optional)
- Take Seasoning ingredients:
- Get Sake
- Make ready Mirin
- Make ready Sugar
- Take Soy sauce
- Prepare Water
- Prepare Roasted sesame seeds
- Prepare sheet Roasted nori seaweed (finely shredded)
- Prepare or (to taste) For mature palates: parboiled sansho (optional)
Steps to make Furikake from Leftover Dashi Stock Packs:
- 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.
- Let the kombu cool after making the dashi stock, and finely chop it. Add to the container from Step 2, a little each time.
- 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.
- The contents weighed about 100 g before cooking.
- Roast the dashi pack contents and kombu in a pot over low heat while breaking them up.
- 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.
- 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.
- 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. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
