Shiso Wakame Sprinkles

Shiso Wakame Sprinkles

Source : Grind Dried Cut Wakame Into Fine Crumbs Using A Grinder Tough Plastic Bag Amp Rolling Pin Mortar Amp Pestle Suribachi Japanese Mortar Or Etc R...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 21, 2026

Step:

  1. Grind Dried Cut Wakame into fine crumbs using a Grinder, Tough Plastic Bag & Rolling Pin, Mortar & Pestle, Suribachi (Japanese Mortar), or etc.

  2. Rub the Katsuobushi (Bonito Glakes) in the plastic sachet and make into fine crumbs.

  3. Heat Wakame in a small frying pan over low heat until aromatic. Add Katsuobushi (Bonito Flakes) and Shiso, stir for a few minutes, then remove from heat.

  4. Add Ginger, Soy Sauce, Sugar and Toasted Sesame Seeds, and combine well. You can mix in finely ground Salt for extra saltiness, but it is optional.

    Shiso Wakame Sprinkles recipe step 4 photo

Ingredients

  1. 6 tablespoons (12 g) Dried Cut Wakame
  2. 1 sachet (2.5 g) Katsuobushi (Bonito Flakes)
  3. 8-10 leaves Shiso (Perilla) *finely chopped
  4. 1/2 teaspoon grated Ginger
  5. 2 teaspoons Soy Sauce
  6. 1 teaspoon Sugar
  7. 1 tablespoon Toasted Sesame Seeds
  8. 1/4 teaspoon finely ground Salt *optional

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