Furikake from Leftover Dashi Stock Packs

• 10 packs Leftover dashi stock packs from making dashi stock
• 1 Leftover kombu from making dashi stock (optional)
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 tsp Sugar
• 2 tsp Soy sauce
• 5 tbsp Water
• 1 tbsp Roasted sesame seeds
• 1/2 sheet Roasted nori seaweed (finely shredded)
• 2 tsp or (to taste) For mature palates: parboiled sansho (optional)

1. These are the dashi stock packs leftover from making dashi stock.
2. Let them cool, empty the contents from the sachets, transfer them into a container, and freeze.
3. Keep adding to it little by little.
4. Let the kombu cool after making the dashi stock, and finely chop it.
5. Add to the container from Step 2, a little each time.
6. Once the container is full of leftover dashi and chopped kombu, it's time to make furikake!
7. Defrost the contents of the container.
8. I transferred the container from the freezer to the fridge the night before.
9. The contents weighed about 100 g before cooking.
10. Roast the dashi pack contents and kombu in a pot over low heat while breaking them up.
11. When they are finely broken up, add the sansho to taste, then add all of the seasoning ingredients.
12. Simmer slowly over low heat, scraping the bottom and sides of the pot with a spatula.
13. When most of the moisture has evaporated (be careful not to evaporate the moisture too much!
14. ), add the roasted sesame seeds and shredded nori seaweed, mix evenly, and it's done.
15. It's warm and soft when freshly made.
16. Let cool thoroughly before transferring into a container.

dashi stock, dashi stock, sake, mirin, sugar, soy sauce, water, sesame seeds, palates

Taken from cookpad.com/us/recipes/153454-furikake-from-leftover-dashi-stock-packs (may not work)