• Make sure the previously used katsuobushi is well drained. Cut it into small pieces with a knife.
  15 g katsuobushi
• Cut the kombu into thin strips, then cut the strips into small pieces.
  20 g kombu

Cooking

• Add the katsuobushi, aonori, and reserved kombu to an ungreased pan.
  15 g katsuobushi, 20 g kombu, 1 tablespoon aonori
• Set the heat to medium-low and cook, stirring constantly, until the katsuobushi is dry and flaky.
• Add the sugar, mirin, salt, light soy sauce, and sesame oil. Lower the heat and stir frequently over low heat for a few minutes, until everything is well incorporated.
  1.5 teaspoon sugar, 0.25 teaspoon salt, 1 teaspoon mirin, 1 teaspoon light soy sauce, 0.5 teaspoon sesame oil
• Transfer the mixture to a baking sheet lined with parchment paper. Spread it out and let it cool completely.
• Once cooled, cut the nori sheet into small pieces.
  1 sheet of nori
• Add the nori pieces, shiitake powder, and extra aonori to the cooled furikake, then mix well.
  1 teaspoon aonori, 1 teaspoon dried shiitake powder
• Once the mixture has cooled and is fairly dry, transfer it to a blender and pulse until finely chopped. It shouldn't become a full powder, but almost.
• Taste the furikake and adjust the seasoning with more salt or sugar, if needed.
• Stir the sesame seeds into the mixture by hand; do not blend.
  3 tablespoons white sesame seeds, 1 tablespoon of black sesame seeds