Bonito Flakes On Rice Recipes

FURIKAKE SEASONING

Steps:

• Toast sesame seeds in dry skillet on medium heat about 2 minutes or until lightly toasted, stirring occasionally. Transfer to bowl; cool completely.
• Place sesame seeds, bonito flakes, nori, sugar and sea salt in food processor. Pulse about 12 times or until mixture is well blended.
• Store in tightly covered jar in cool, dry place up to 1 month.

RICE WITH SOY-GLAZED BONITO FLAKES AND SESAME SEEDS

Steps:

• Make bonito-flake topping:
• If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool.
• Make rice:
• Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
• Serve rice with bonito-flake topping.

JAPANESE SEAFOOD AND RICE

Steps:

• Combine kelp with 4 cups water in a small saucepan, and turn heat to medium. If using dried shiitakes, add them. Bring almost to a boil, about 10 minutes (proceed to Step 2 while waiting), add bonito flakes and turn off heat. Remove shiitakes after 10 minutes.
• Put oil in a deep 10-inch skillet or fairly broad saucepan that can be covered; turn heat to medium high. Slice and add reconstituted mushrooms or sliced fresh mushrooms, along with onions and squid, and cook, stirring occasionally, until edges of all three are brown, about 10 minutes. Reduce heat to medium and add rice. Cook, stirring until combined. Add peas and strained kelp-bonito flake water (dashi), along with soy sauce and mirin. Stir, reduce heat to medium low, and cover. A minute later, check that mixture is simmering, and adjust heat if necessary; cook for 15 minutes. Mixture should still be a little soupy (add a little dashi or water if it is dried out).
• Remove cover, add shrimp and stir; raise heat a bit and cook until rice is tender and mixture is moist but not soupy. Taste and adjust seasoning, then serve.

FURIKAKE

Steps:

• Place leftover bonito flakes from making Dashi stock *1 in a saucepan.
• Add sugar, sake and soy sauce into the saucepan and cook them all together over low to medium heat.
• Stir continuously with a pair of chopsticks until all liquid evaporates.
• Once all liquid has evaporated, turn the heat off.
• Place the bonito flakes into a food processor and add nori sheets by tearing into small pieces.
• Blitz the food processor for about one minute and add white sesame seeds and pulse to combine them all together.
• Remove the furikake into a airtight container or serving bowl.
• Serve Furikake over warm rice.