How to Make Furikake (Homemade Japanese Rice Seasoning Recipe) | OCHIKERON | Create Eat Happy :)

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  1. Everytime I make dashi, I throw the stuff away and thought it was such a waste! Now I can use all of those ingredients to make furikake!!!! Thank you for this recipe!

  2. This is great! I always feel so bad throwing away my dashi ingredients (i use them twice to make a thin second stock but still feel bad). Furikake sprinkles can be expensive in the store and they always have lots of preservatives and too much salt! Thank you so much for posting this. Your channel is amazing. 

  3. O_O HOW HAVE I NOT FOUND YOUR CHANNEL BEFORE NOW!!!!! Also I was wondering do you have any Beef Hot Pot recipes, or any Sunomono Recipes? Thank you for this channel I will be tuning in more ^_^

  4. This is genius! I'm always confused of what I should do with katsuobushi & kombu after I make miso shiru. Should I make this as soon as I take the ingredients out when making dashi or can I store it somewhere else to cook the next day?

  5. that is really nice of you ^^ i hope you can make a video about stuff you do not eat often or don't like eating 😀 it would be very fun to know more about you as one of your fans 🙂

  6. 20 minutes, at this temperature there should not be any alcool left at all in the furikake. unless it is religion base of if you have an allergy to alcool i would do it as mentionned the taste is way better. It is like Coq au vin or Boeuf bourgignon without the wime just not as good.

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