What Is Okaka?
And How to Make Okaka Onigiri
LAST UPDATED: July 8, 2025
READ TIME: 5 minutes
Table of Contents
What Is Okaka?
Okaka (おかか) is a beloved Japanese seasoning known for its quick preparation and burst of umami flavor. It is made by simply mixing bonito flakes (katsuobushi) with soy sauce (shōyu).
You can spice it up a bit by adding mirin, sake, sesame oil, sesame seeds, or sugar, but it only requires those two main ingredients. The ultra-thin and dry katsuobushi shavings readily absorb the soy sauce, becoming tender and moist, which then merges beautifully with steamed rice. It is typically added to onigiri (rice balls) or sprinkled on top of a bowl of rice (a simple dish called "cat rice"). Beyond that, okaka is rather versatile. It’s a great topping for just about anything that could use some savory love, from stir-fries and sautéed vegetables to noodles, eggs, and chilled tofu. With minimal ingredients, it brings out deep, complex flavors, making it a staple in bento boxes and home-cooked meals.
What Does Okaka Taste Like?
Okaka has an intense umami flavor, melding the smoky, savoriness of katsuobushi with the rich salty notes of soy sauce. It also has a light, fluffy texture that deepens the experience with a satisfying mouthfeel.
How to Make Okaka
Simply mix bonito flakes with soy sauce. That's it. But here's a bit more detail:
Necessary Ingredients
- Bonito Flakes (katsuobushi)
- Japanese Soy Sauce (shōyu)
Optional Ingredients
- Mirin (low-alcohol sweet rice wine)
- Sake (Japanese rice wine)
- Sesame Oil (goma abura)
- Sesame Seeds (goma)
- Sugar (satō)
Steps
Optional: If you're using a katsuobushi block instead of pre-shaved flakes, shave it with a kezuriki.
1. Place a small handful of bonito flakes in a bowl.
2. Slowly drizzle soy sauce.
3. Mix until the flakes are evenly coated but not soggy.
Optional: Lightly top with any combination of the optional ingredients above.
How to Make Cat Rice
Neko manma, or "cat rice" is a delicious snack made by simply seasoning a bowl of rice with okaka.
Steps
1. Place bonito flakes on top of steamed rice.
2. Slowly drizzle soy sauce.
3. Sprinkle sesame seeds (if desired).
4. Mix the okaka throughout the rice with chopsticks.
ENJOY!
How to Make Okaka Onigiri
Okaka is a favorite addition to onigiri, the wildly popular, utterly delicious, and conveniently mobile Japanese rice balls. The savory shavings mesh perfectly with the softness and warmth of rice. It's a fantastic snack or side dish.
There are three primary ways to season onigiri with okaka:
- Mixed throughout the rice.
- As a filling.
- As a topping.
They are all great and easy to make, so why not try them all! Below are the steps for each.
Necessary Ingredients
- Bonito Flakes (katsuobushi)
- Japanese Soy Sauce (shōyu)
- Steamed Rice (gohan)
- Dried Seaweed Sheets (nori)
Optional Ingredients
- Mirin (low-alcohol sweet rice wine)
- Sake (Japanese rice wine)
- Sesame Oil (goma abura)
- Sesame Seeds (goma)
- Sugar (satō)
Mixed Throughout the Rice
1. Prep the okaka and basic ingredients.
2. Mix okaka (and sesame seeds if desired) evenly throughout the rice.
3. Scoop about a handful of the seasoned rice into a sheet of plastic wrap. Alternatively, you can just wet your hands so the rice doesn't stick and form the onigiri without the wrap, but the wrap helps keep the compression uniform.
4. Join the corners and twist to create a rice ball.
5. Using the corner between your thumb and index finger, start to form a triangular shape, pressing lightly with the other thumb along the flat side to compress the rice.
6. Carefully strip off the plastic wrap while maintaining the form of the rice ball.
7. There are many ways to wrap nori around the rice, but a classic approach is to cut a narrow strip and wrap it evenly around on both sides.
8. Softly press it in so the nori sticks to the rice.
ENJOY!
As a Filling
1. In this version, create a flat layer of plain rice on the plastic wrap and place okaka on top of it in the middle.
2. As you wrap up the rice, carefully envelop the okaka with the rice to keep it in the middle. The goal is for the okaka to serve as a burst of hidden flavor at the core of the onigiri.
3. Just like the previous version, form the triangle shape and place the nori sheet.
ENJOY!
Try to keep the okaka in the middle so it looks hidden!
As a Topping
By now, this one will be easy. Simply repeat the steps for making onigiri from the earlier versions, but don't add any okaka to the rice until the onigiri is complete. Then just place a little bit on top.
Is Okaka Healthy?
Okaka greatly enhances flavor without adding excess salt, fat, or additives. As a tuna-based ingredient, it’s also a good source of protein, vitamins, and minerals. Learn more about the health benefits of katsuobushi.
How to Store Okaka
To maximize flavor and shelf life, store okaka in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks this way, and can be used again either cold or lightly warmed.
Embrace the Umami of Okaka
Okaka is a testament to the simple yet profound flavors of Japanese cuisine. Its depth of umami mainly comes from the meticulous, lengthy process of making katsuobushi. But you get to enjoy its endless possibilities with such ease. So whether you're a seasoned Japanese food enthusiast or a curious newcomer, don't hesitate to give okaka a try. You can also find it in dried form as a type of furikake!