Kinshobai Rice Topping

Ingredients:

• Katsuobushi (bonito flakes) 100g

• Iriko (dry sardine) optional,

• Shio kombu some

• Dry shiitake (soaked and chopped) some

• Pine nuts 4 tbsp

• Sesame seeds 4 tbsp

• Soy sauce 4 tbsp

• Sugar 4 rbsp

• Mirin Sake 4 tbsp

• Vinegar 3tbsp

• Sake 3 tbsp, optional

Directions:

1. Heat up the frying pan and roast pine nuts and sesame (and remove from the pan)

2. Roast katsuobushi and shred into smaller pieces (and remove from the pan)

3. Roast iriko (and remove from the pan)

4. Heat up the soy sauce, mirin, sake, vinegar, sugar

5. Add all the roasted items (pine nuts, sesame seeds, katsuobushi, iriko) and stir well so they do not stick to each other

6. Cool down and serve on rice, or inside rice balls

7. Can be preserved for several weeks in refregerator.

Note:

Kinshobai (錦松梅) is a hybrid of typical dry Furikake and more wet Tsukudani. It is not completely dry like many prepackaged Furikake products. Main ingredeitns are katsuobushi and kombu. It is sold as an expensive gift, but it can be made at home with available ingredients.