Small Bowl Furikake
(click to enlarge)

Furikake


Japan   -   Furikake
Makes:
Effort:
Sched:
DoAhead:  		 1/2 c
***
25
Yes		 A very popular finishing seasoning, particularly for rice, or anything else that needs a boost. Often used as Hawaiian Poke Bowl topping.

1/4
2
1/4
1
1/2
-----
c

c
t
t
---
Sesame toasted (1)  
Nori Sheets (2)
Bonito Flakes (3)
Salt
Sugar
-- Options (4)
Do Ahead   -   (10 min )
  1. If not on hand, make Toasted Sesame Seeds. Let cool well.
Make   -   (10 to 20 minutes depending)
  1. Cut NORI sheets into small shreds.
  2. Measure BONITO FLAKES moderately packed.
  3. Mix All items, including any Options and run in a food processor or pulse in a blender to the texture you desire. I use a mini-prep processor.
  4. Store in a sealed container, preferably including an Desiccant.
NOTES:

  1. Sesame Seeds, Toasted:

      These can be White, or Black, or a mix of the two. It takes only a few minutes to dry pan roast sesame seeds See our recipe Toasted Sesame Seeds

  2. Nori:

      Sheets of toasted Nori are easily available from any market serving a Japanese or Korean community, and many other Asian markets as well. For details see our Nori / Gim / Kim page.

  3. Bonito Flakes:

      [Katsuobushi]   This smoked, fermented, and shaved fish is a very important ingredient in Japanese cuisine. for details see our Bonito Flake / Katsuobushi page.

  4. Options:

      There are a thousand recipes for Furikake and they vary a lot. Some even use liquid ingredients like soy sauce and miso, baked dry in the oven. This recipe is made from the most common ingredients and this list is of the most common options. Use your own imagination.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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