Step 1

Remove the stems from the shiso leaves and arrange the leaves in an even layer on a baking sheet. Dry the leaves at 170°F (75°C) for about 40 minutes, or until the leaves are very dry.

Step 2

Remove from heat and transfer the leaves to a mixing bowl. Using your hands, crush the leaves into very small flakes. Do not overdo it otherwise you will end up with a powder.

Step 3

Add the toasted sesame seeds, salt, sugar, and gochugaru if using. Stir to combine and transfer to a small jar or container.

Step 4

Sprinkle of top of cooked white rice, tofu, or vegetables to add a subtle herbal and nutty flavor! Furikake will keep for up to 2 months stored in an airtight container, at room temperature.