Steps to Prepare Perfect Furikake from Leftover Dashi Stock Packs

Furikake from Leftover Dashi Stock Packs.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive 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 favored of current trending foods in the world. It's easy, it is quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Furikake from Leftover Dashi Stock Packs is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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 of packs Leftover dashi stock packs from making dashi stock.
2. {Take 1 of Leftover kombu from making dashi stock (optional).
3. {Prepare of Seasoning ingredients:.
4. {Prepare 1 tbsp of Sake.
5. {Make ready 1 tbsp of Mirin.
6. {Make ready 2 tsp of Sugar.
7. {Get 2 tsp of Soy sauce.
8. {Take 5 tbsp of Water.
9. {Take 1 tbsp of Roasted sesame seeds.
10. {Prepare 1/2 of sheet Roasted nori seaweed (finely shredded).
11. {Take 2 tsp of or (to taste) For mature palates: parboiled sansho (optional).

Steps 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's going to wrap it up with this exceptional food furikake from leftover dashi stock packs recipe. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!