Crunchy Tsukudani-style Furikake Rice Seasoning

Crunchy Tsukudani-style Furikake Rice Seasoning

These furikake rice sprinkles are flavored like tsukudani (soy-sauce seasoned preserves). Sprinkle on your bowl of rice.

Ingredients: easy-to-make amount

Dried wakame seaweed
1 bag (30 g)
Sesame oil
2 teaspoons
Soy sauce
2 teaspoons
2 teaspoons
1 1/2 to 2 tablespoons
Sesame seeds
1 1/2 tablespoons


1. Saute the dried wakame seaweed in a pan on a low-medium heat for 5 minutes. Stir constantly, taking care not to burn the wakame.
2. Turn off the heat and mix in the sesame oil.
3. Next, add the soy sauce, mirin, and sugar, and mix well before heating. Fry until the sugar melts and turns into a glaze.
4. Top with sesame seeds.
5. Done! The result is a flaky and crisp furikake to top on your rice.

Story Behind this Recipe

As a child, I would eat this often in my father's hometown. I recall asking for a second helping of rice.
It was a local cuisine in the fishing village, where you could sun-dry freshly harvested wakame. I tried it out with more commonly available dried wakame.