Shiso Wakame Sprinkles

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

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

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.

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.