It’s soon the festive season and that means family friends will be gathering at home. Rice may be a staple at your dinner table, and what better way to spice up the gastronomic experience with Black Soybean and Katsuo Furikake?
Yes, you’ve heard right! Black soybeans which is usually enjoyed as tea can be great accompaniment for savoury dishes as well. It is an essential seasoning present in most Japanese households, and you can thank me later for introducing this all-star condiment.
Umami is only supplementary to the overwhelming nutritions of Katsuo or skipjack tuna. Katsuobushi, which is used in this recipe are dried, fermented and then made into flakes. Katsuo boosts several wonders such as vitamin B, vitamin D, fatty acids DHA and EPA, amino acids, to name a few. This suggests that consuming Katsuo is fundamental for cognitive functions, improves heart and liver function, promotes the absorption of calcium and strengthens bones, prevention of anemia and more.
Black soybeans on the other hand, contains vitamin K, iron, potassium, magnesium, the list goes on. The soft aroma makes it perfect as an everyday tea for those conscious of their health. Needless to say, combining these ingredients is indeed a whole new world!
Black Soybean and Katsuo Furikake Recipe
Black Soybean and Katsuo Furikake
Ingredients
- 2 teabags Black soybean tea after boiling
- 1 tsp Sesame oil
- 1 tbsp Shoyu
- 1 tsp Sugar
- 10 g Katsuobushi (bonito flakes)
- Sesame seeds (pinch to taste)
- Chopped Seaweed (Nori)
Instructions
- Remove the black soybean tea from the tea bag and chop it into small pieces.
- Slightly sautéed the chopped black soybeans in the pan with sesame oil.
- Reduce the heat to low and add the shoyu and sugar.
- Add dried bonito flakes and sesame seeds, mix and remove from heat.
- Let it cool, then mix the chopped paste and mix to complete. Please enjoy over rice.
Recommended Products for Furikake
At Kawashima The Japanstore, we curated a list of recommended products for dried furikake. Check them out below:
