Okaka Furikake: The Katsuobushi Rice Seasoning Recipe
Since my family’s stock of “Furikake (ふりかけ)” rice seasoning was running out, today I went out to a drugstore near my house to supplement it.
When I was hunting for something appealing in the Furikake section of the store, this classic Okaka Furikake caught my eye, and I grabbed it because I thought the Japanese rice seasoning would be a nice topic for the blog here.
Okaka Furikake (おかかふりかけ)
For the unfamiliar, the Japanese word “Okaka (おかか)” is a synonym for “Katsuobushi (鰹節)”, which is dried, fermented, and smoked skipjack tuna, also known as bonito flakes.
On the other hand, “Furikake (ふりかけ)” is a traditional Japanese rice condiment consisting of tiny flakes made from various food materials, such as meat, fish, seaweed, sesame seeds, salted plums, and eggs.
Furikake is usually used by being sprinkled over a bowl of plain white rice to add a delicious flavor.
Thus, Okaka Furikake is a Japanese rice condiment consisting mainly of Katsuobushi flakes, which has long been loved in Japan as one of classic flavors of Furikake.
As seen in the photos above, the Katsuobushi flakes for Okaka Furikake are typically seasoned with soy sauce and sugar, which is why the rice seasoning has a dark brown color and is somewhat moist.
Okaka Furikake is a little sweet, savory rice seasoning packed with umami taste from Katsuobushi flakes, and goes really well with hot steamed plain rice.
For those who want to try the Japanese taste of Okaka Furikake, I did some online research on the recipe. Based on kurashiru.com, how to make the rice seasoning (4 servings) is not that difficult as follows.
- Put 2 tbsp soy sauce, 1 tbsp Sake rice wine, 1 tbsp Mirin sweet cooking rice wine, and 1/2 tbsp sugar into a pan
- Heat the pan over a low flame and bring the mixture into a simmer
- Add Katsuobushi flakes (20 g : about 0.7 oz) to the pan and cook over medium heat until the liquid evaporates
- If possible, add 1/2 tbsp parched white sesame seeds to the pan and fry lightly, as a final touch