Japanese nori-sesame rice seasoning (Furikake)

1. Toast the katsuobushi in a dry frying pan over low heat for 1-2 minutes until crisp.

2. Drizzle with the soy sauce and mirin and toast, stirring constantly, until the liquid has completely evaporated and the flakes are dry again – this takes 2-3 minutes.

3. Transfer to a plate and let cool completely.

4. Toast the sesame seeds in the pan for 2-3 minutes until pale golden.

5. Cut the nori into small pieces with scissors or crumble it between your fingers.

6. Mix everything with the sugar and salt and put into an airtight jar; sprinkle over rice, onigiri or eggs.

Tip: Furikake is the flavour-boosting "rice sprinkle" of the Japanese table: a few spoonfuls turn a bowl of rice into a meal. Use the katsuobushi left over from making dashi and nothing goes to waste.