Ingredients
Kombu (kelp) + Katsuobushi (bonito flakes) from making Dashi
1/2t sugar
1/2t Mirin
2t gluten free tamari sauce
2t toasted white sesame seeds
1T = 26c, 2.5k, .7p, .5f, and 198mg sodium
Nutrition from nutrionix
Directions
First, make Dashi. Remove all the katsuobushi (dried bonito flakes) and Kombu (kelp). What you will be left with is a big bowl of wet, sea-smelling, mash of dark green and lighter pinkish fish flakes. Squeeze out all liquid from this mash and add to the Dashi broth and you are left with a damp lump of partially wet mash.
2) Finely chop the mash. Put in a saucepan on low heat and simmer until it looks like the remaining liquid has separated from the food. Then add 1/2t sugar, 1/2t mirin, and 2t gluten free tamari sauce. Cook on low until all liquid has evaporated, take off the neat and let it cool.
3) Then toast 2t white sesame seeds in a skillet turn off the heat but keep on the burner. Add the dried kelp/flakes, and dry it all again in the skillet the sesame seeds were toasted in by moving and mixing the seasoning around. Be careful not to burn the seeds. After it is all well mixed, remove the skillet from heat and place the mixture on a piece of parchment paper to completely dry before putting in a lidded glass jar or in the freezer in a baggie.
[x] Flexitarian + Omnivore
[O] Vegetarian: fish
[x] Pescatarian
[O] Vegan + Raw: fish
[x] Gluten Free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean Diet
[O] Lectin Avoidance: soy
[O] Oxalate Avoidance: seeds, soy
[O] Purine Avoidance: Fish
[x] Allergies: SEEDS, SOY
Comments
I have heard of people using this on their avocado toast, in soups to amp up flavor, on eggs, in rice porridge, in a bowl of rice, among other dishes. Although I knew of this seasoning, I did not realize how easy it was to make until I ran across a site with instruction, JustOneCookbook.
