Furikake are rice toppings which are usually made of dried seafood and seasonings. Furikake means literally “sprinkle” in Japanese, and it is typically sprinkled over Steamed Rice or Onigiri. Kinshobai is an upscale Furikake brand and made of Kombu sea kelp and Katsuo bonito flakes. It is much more gourmet than the kinds of Furikake that you can typically buy at supermarkets. Here we will show you how to make this fancy Furikake at home. It’s so easy to make, and it doesn’t cost much at all.
Kinshobai is a hybrid of typical dry Furikake and more wet Tsukudani. It is not completely dry like many prepackaged Furikake products. Kinshobai Furikake is quite expensive for what it is, and it is not something you keep it in your pantry all the time. This Furikake, often packed in a nice little ceramic container, is a seasonal gift from others. The main ingredients are Kombu and Katsuo, but also pine nuts and mushrooms. Although we skipped mushrooms here, if you like, you can add a couple of rehydrated dried Shiitake mushrooms, chopped, to enhance the flavor even more. A key to success for this dish is not to cook until completely dried. It has to be moist. And because of its moisture, it needs to be refrigerated, where it lasts for a couple of weeks.
Kinshobai Furikake is such a convenient food in a pinch as long as you have steamed rice on hand. It is perfect as well on noodles and salads. Try this fancy Furikake at home, but without the fancy price tag.
Katsuo and Kombu Furikake Recipe (Kinshobai style)
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Ingredients
- 10 g Kombu dried kelp
- 1 cup water
- 50 g Katsuobushi
- 2 Tbsp soy sauce
- 1 1/2 Tbsp sugar
- 1 Tbsp mirin
- 1 tsp vinegar
- 1 Tbsp pine nuts
- 1 tsp sesame seeds
Instructions
- Soak the Kombu in water for 20 minutes. Set 1/2 cup of Kombu water aside and cut the Kombu into small pieces.
- Heat a non-stick frying pan at medium heat and cook the Katsuobushi stirring constantly for 5 minutes. Transfer to a bowl and crush into small pieces by hand.
- In a medium non-stick frying pan, add 1/2 cup Kombu water from step 1 and all of the seasonings. Bring to a boil at medium heat and add the Kombu and Katsuobushi. Cook at medium low heat, stirring constantly with chopsticks for 20 minutes.
- 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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