Furikake of katsuo and kombu M


Furikake of katsuo and kombu recipe


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10 g kombu (dried kelp)

250 ml water

50 g katsuobushi (dried fish flakes)

2 Tbsp. soy sauce

1 ½ Tbsp. sugar

1 Tbsp. mirin

1 tsp. vinegar

1 Tbsp. pine nuts

1 tsp. sesame seeds


1. Prepare by putting the dried kombu in water, letting it soak for 20 minutes.

2. Pick up the kombu from the water and save 1/2 metric cup (50 ml) of the kombu water for later. Cut the kombu into small pieces.

3. Heat a dry frying pan at medium heat. Add the katsuobushi and cook for 5 minutes, stirring constantly. Let the katsoubushi cool then crush the flakes into small pieces in a mortar or by hand.

4. To another frying pan, add the ½ cup of saved kombu water and add soy sauce, sugar, mirin and vinegar. Bring to a boil and then lower the heat to medium heat. Add the kombu and katsuobushi. Cook at medium heat, stirring constantly, for 20 minutes. The mixture should get a little sticky and almost, but not completely, dry.

5. Add the pine nuts and sesame seeds and cook for 5 more minutes. Transfer to a container and let cool completely.

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Image by Jeff King

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