furikake

Homemade furikake rice seasoning made with kombu and katsuobushi.&nbsp; This quintessential Japanese rice seasoning is fabulous on rice of course, but also on onigiri, udon noodles, soup, salad, popcorn and more.&nbsp;

Homemade Furikake (Japanese Rice Seasoning)

½ oz reserved kombu ((from making dashi

oz reserved katsuobushi ((from making dashi

Tbsp toasted white sesame seeds

tsp toasted black sesame seeds

nori seaweed ((I

tsp sugar ((add more to your taste))

Gather all the ingredients. Make sure the kombu and katsuobushi are well drained.

Cut kombu into small pieces. You can cut katsuobushi into smaller pieces if you prefer.

Put kombu and katsuobushi in a saucepan and cook on medium-low heat until katsuobushi becomes dry and separated from each other.

Add sugar, salt, and soy sauce.

Cook on medium-low heat until the liquid is completely evaporated, and katsuobushi is dehydrated and crispy.

Transfer the furikake to a tray or plate and let cool. Once it’s cooled, you can add toasted/roasted sesame seeds and nori seaweed.

Put in a mason jar or airtight container and enjoy sprinkling over steamed rice and popcorn! You can refrigerate for up to 2 weeks and freeze for up to a month.

Spam, the love-it-or-hate-it canned ham, was introduced in 1937 and gained popularity during World War II, when more than 150 million pounds were shipped to American troops overseas. Soldiers introduced it to locals, who used the product to create spin-offs of regional dishes like Japanese onigiri and Korean budae jjigae. According to Hormel Foods Corporation, residents of Hawaii eat more Spam than those of any other state. A popular way to eat it there is in the tradition of Japanese omusubi: Stack a pan-fried slice of Spam and a rice patty and wrap a piece of roasted nori around it. This version of the dish is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of classic Hawaiian dishes by Alana Kysar.

Spam Musubi

soy sauce

brown sugar

mirin (optional)

neutral oil, like canola or vegetable

Spam,

roasted sushi nori,

white rice

In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.

Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.

To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don’t have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.

Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you’re using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent....

White Rice with Slow-Cooked Egg and Furikake Recipe

eggs

rice

Furikake or sesame seeds

scallions, finely sliced

Preheat water oven to 142°F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours. Divide rice evenly amongst four serving bowls. Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of rice. Drizzle with soy sauce, sprinkle with furikake or sesame seeds, scatter sliced scallions on top, and eat, mixing egg into rice.

Air fryer furikake salmon is the perfect weeknight dinner. This quick and easy recipe takes only four ingredients and 10 minutes to make. Tender, juicy, flaky pieces of salmon sure to please.

Air Fryer Furikake Salmon Recipe

mayonnaise

shoyu

salmon fillet

salt and pepper

Preheat air fryer to 400F.

In a small bowl add mayonnaise and shoyu....

In a small bowl add mayonnaise and shoyu. Mix until well combined and set aside.

Pat dry salmon fillet. Add salt and pepper...

Pat dry salmon fillet. Add salt and pepper to both sides of the fillet. Place skin side down if you are opting to cook with the skin intact.

Add the mayonnaise shoyu mixture in an even...

Add the mayonnaise shoyu mixture in an even layer on top of the salmon. Sprinkle furikake over the mayonnaise.

Spray air fryer basket with non stick cooking...

Spray air fryer basket with non stick cooking spray. Place the salmon fillet in skin side down. Cook for 8-10 minutes or until salmon is flaky and cooked through. Enjoy!

https://www.youtube.com/watch?v=1oWlN71kQsw

Air fryer furikake salmon is the perfect weeknight dinner. This quick and easy recipe takes only four ingredients and 10 minutes to make. Tender, juicy, flaky pieces of salmon sure to please.

Follow along as I show you how to make AIR FRYER FURIKAKE SALMON.

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Air Fryer Furikake Salmon Recipe
Ingredients:
1/2 cup mayonnaise
1 tablespoon shoyu
1 pound salmon fillet
salt and pepper to taste
2 tablespoon furikake

Directions:
Preheat air fryer to 400F.
In a small bowl add mayonnaise and shoyu. Mix until well combined and set aside.
Pat dry salmon fillet. Add salt and pepper to both sides of the fillet. Place skin side down if you are opting to cook with the skin intact. 
Add the mayonnaise shoyu mixture in an even layer on top of the salmon. Sprinkle furikake over the mayonnaise.
Spray air fryer basket with non stick cooking spray. Place the salmon fillet in skin side down. Cook for 8-10 minutes or until salmon is flaky and cooked through. Enjoy!

For nutrition information or to print the recipe please visit my blog in the link above.

#keepingitrelle #airfryer #salmon

4 Ingredient 15 minute AIR FRYER FURIKAKE SALMON RECIPE | Keeping It Relle

Fast and fresh, these fish cakes make a great weeknight dinner.

Sweet potato fish cakes with Japanese-style slaw

whole sweet potato, peeled

1kg skinless snapper fillets, pin-boned,

spring onions, 2 finely chopped, 1 shredded

Sunflower oil, to shallow-fry

daikon, shredded

savoy cabbage, shredded

avocados,

Mint coriander

tbs light soy sauce

tbs pickled ginger juice (from jarred pickled ginger)

tsp sesame oil

nori sheets, crumbled

tsp toasted white sesame seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

Homemade Katsuo (bonito flake) Furikake rice seasoning recipe from left over bonito flakes that were used to make Katsuo Dashi with step by step photos and a video

Furikake

g Leftover Bonito Flake (*1)

tbsp sugar (natural sweetener)

tbsp sake (*2)

tbsp white sesame seeds

Place leftover bonito flakes from making Dashi stock *1 in a saucepan.

Add sugar, sake and soy sauce into the saucepan and cook them all together over low to medium heat.

Stir continuously with a pair of chopsticks until all liquid evaporates.

Once all liquid has evaporated, turn the heat off.

Place the bonito flakes into a food processor and add nori sheets by tearing into small pieces.

Blitz the food processor for about one minute and add white sesame seeds and pulse to combine them all together.

Remove the furikake into a airtight container or serving bowl.

Serve Furikake over warm rice.

https://content.jwplatform.com/videos/pqM1iVqX.mp4

This homemade furikake ふりかけ (Japanese rice seasoning) includes nori (seaweed), toasted black and white sesame seeds, salt, and sugar for a simple and easy basic furikake known as &#39;nori komi furikake&#39;. Sprinkle this on steamed rice, udon noodles, onigiri, ramen, popcorn, and more to easily add flavor to any dish!

Furikake (Japanese Rice Seasoning)

white sesame seeds

toasted black sesame seeds

nori sheets (See Note 1)

sugar (or more)

sea salt (or more)

bonito flakes

shrimp

½ teaspoon ichimi togarashi (Japanese chili peppers) (for spice)

wasabi powder (for spice)

Cut nori sheets: Using kitchen shears or a knife, cut the nori sheets into small, thin pieces, or crumble them by hand.

Mix: Add the nori pieces, white sesame seeds, black sesame seeds, sugar, and salt to a bowl. Mix together.

Optional add-ins: Add as many or as few optional add-ins as you&#39;d like and mix them together. Taste and adjust the salt and sugar to your liking.

Serve: Sprinkle a few teaspoons of furikake on rice, ramen, udon noodles, french fries, or any protein like chicken or salmon. Store leftovers in an airtight jar and keep them in the fridge for at least a month. Enjoy!

Learn How To Make Furikake - Japanese Dried Seasoning. I remember large sections of Japanese supermarkets dedicated to different types of readymade furikake (Japanese Dried Seasoning). Outside Japan you can buy it in Asian speciality stores, but this simple recipe can be made in minutes at home.

How To Make Furikake

tbsp raw white sesame seeds

tbsp raw black sesame seeds

tbsp milled dillisk

Toast the sesame seeds in a non-stick pan on medium heat until they start to pop. Be careful not to burn them as this takes only a few minutes. Set aside to cool.

Put the milled dillisk along with the cooled mixed roasted sesame seeds in a bowl and mix well.

Store in an airtight container. These will keep for a month or so.

Furikake is a Japanese seasoning that adds umami flavor to many dishes. Make it in no time with sesame seeds, nori and other seasonings.

nori seaweed

black sesame seeds

bonito flakes ((optional))

shiso leaf ((optional))

toast

Toast the nori seaweed sheets by passing them quickly over an open flame of your gas stove or toasting them in a dry skillet over medium heat until they become crisp and fragrant, about 1-2 minutes per side. Be careful not to burn them. Let them cool.

crumble

Once cooled, crumble the nori seaweed sheets into small pieces. You can use scissors or tear them by hand.

Toast the sesame seeds in a dry skillet over a medium heat for about 2 minutes or until lightly toasted. Transfer to a bowl and allow to cool.

Combine

In a small mixing bowl, combine the crumbled nori seaweed with the toasted sesame seeds, (and bonito flakes and shiso, if using).

Stir

Stir well until all the ingredients are evenly distributed.

Transfer

Transfer to an airtight container or a small jar for storage.

Store

Store in a cool, dry place away from direct sunlight. It will keep for several weeks.

Serve

Sprinkle the furikake over rice, noodles, salads, vegetables, or any other dish you'd like to add flavor to.

Furikake Egg Sando

Japanese mayo

sugar

Diamond Crystal kosher salt

shokupan

To cook the eggs, fill a saucepan with enough water to cover the eggs. Bring it to a boil over medium high heat, ease them in with a slotted spoon, and set a timer for exactly eight minutes. If the water boils vigorously, lower the heat but keep it bubbling. When the timer goes off, remove two eggs and dunk them in a large bowl of iced water to stop the cooking process. Leave these in a separate bowl from the 10-minute eggs. Continue cooking the remaining eggs for another 2 minutes then transfer them to a large bowl of iced water to stop the cooking process.

In a large bowl, whisk mayo, salt, and sugar.

Cut the 10-minute eggs in half and remove all the yolks. Crumble the yolks into the mayo mixture and whisk to combine.

Finely dice the 10-minute egg whites. Add them to the mayo mixture. Sprinkle furikake on top and gently fold everything into the mayo mixture.

To make the tamago sando, cut off the crusts on all 4 sides of the shokupan slices. Cut the 8-minute eggs in half and place them cut-side down, on a slice of shokupan.

Divide the mayo mixture in half. Top the shokupan slice containing the egg halves with half of the mayo mixture. Place the other slice of bread on top to make the sandwich. Repeat with the second sando.

Wrap the sandos tightly with plastic wrap. Mark your vertical cup on the plastic wrap so you will know where to cut. Chill in the refrigerator for 30 minutes.

When ready to eat, use a very sharp knife to cut along the vertical line marked earlier. Discard the plastic wrap, open up the sando, and enjoy.

So good! Won't be going back to the regular egg sando. Now I have my pantry stocked with furikake.

I really enjoyed the sando with furikake. Won't be going back to the regular sando.

Crunchy and moist chicken that is dipped into a broke da mout garlic-shoyu based sauce then garnished in furikake seasoning.

Garlic Furikake Chicken

2-3 lb bite-sized boneless & skinless chicken thighs

whisked eggs

furikake seasoning

water

shoyu (soy sauce)

tbsp sugar

tbsp salt

lime juice

garlic

tbsp Sriracha

flour

garlic powder

tsp pepper

salt

white sugar

tsp minced ginger

tsp white pepper

tbsp furikake seasoning

This part is optional to do but it does give the chicken a juicer taste if done. First, Mix together in a large bowl the water, shoyu, salt, sugar, lime juice, garlic, and sriracha. Add in the chicken and make sure it is covered in the brine.

Cover the bowl and let it soak for at least 2 hours and at best 24 hours.

Chicken brine:

To make the flour dredge, season the flour with garlic powder, salt, and pepper in a medium sized bowl. Whisk it well to combine. Set aside.

Drain the chicken from the brine when it has finished soaking. Pat dry the chicken on a paper towel, dredge the chicken in the flour seasoning, coat the floured chicken in the eggs, and dredge the chicken again in the flour. Set the floured chicken on a separate plate. Continue this process until all chickens have been dredged.

Dredging the chicken:

Heat enough oil to fry the chicken at 350°F. Carefully drop in the chicken pieces one by one. Let it fry for about 3-5 minutes or until the chicken is golden brown.

Set cooked chicken aside wire rack or plate lined with paper towels.

Frying:

Combine shoyu, brown sugar, white sugar, garlic, ginger, white pepper, and furikake seasoning.

Heat the sauce in a pot over medium heat. Let it come to a boil and bring it down to a simmer for a few minutes. Turn off the heat and add in the green onions.

Dip the chicken into the sauce and serve. Or serve the sauce in a side bowl to dip the chicken leisurely. Enjoy!

Garlic Shoyu Sauce:

Brining the chicken is key, but here is the kicker: if you are pan-frying brined chicken, it will not dry out to give you a crunch.  You need to deep fry, which means the chicken has to be immersed in hot oil
The taste brought me back to Hawaii.  I used rice flour because I wanted a lighter crunch.   I thickened the sauce slightly with corn starch.  I didn't simmer it to reduce or thicken the sauce because it would have been too salty.
The sauce was delicious.  I put honey and furikake immediately after dipping in sauce.

Love this recipe and have made it several times. It reminds me of my time living in Hawaii. Would the recipe work with chicken wings?

This was really good! The chicken was tender and had just the right amount of flavor. I subbed some rice flour for part of the AP for a little extra crunch. The sauce was good. Due to the amount of soy,a little goes a long way.

I like to experiment by mixing my own sauces but decided to try this recipe because it looked good. It turned out to be the best ever! Definitely a keeper!

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The most viewed furikake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Furikake (Japanese Rice Se...

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The most viewed furikake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine