Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, furikake from leftover dashi stock packs. It is one of my favorites food recipes. This time, I will 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 recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Furikake from Leftover Dashi Stock Packs is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 10 packs Leftover dashi stock packs from making dashi stock
2. Make ready 1 Leftover kombu from making dashi stock (optional)
3. Get Seasoning ingredients:
4. Make ready 1 tbsp Sake
5. Make ready 1 tbsp Mirin
6. Make ready 2 tsp Sugar
7. Make ready 2 tsp Soy sauce
8. Get 5 tbsp Water
9. Prepare 1 tbsp Roasted sesame seeds
10. Get 1/2 sheet Roasted nori seaweed (finely shredded)
11. Prepare 2 tsp 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 is going to wrap this up with this special food furikake from leftover dashi stock packs recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!