Homemade Furikake Recipes

HOMEMADE FURIKAKE |JAPANESE RICE SEASONING

Steps:

• Heat a dry, heavy-bottomed skillet over a medium high burner.
• Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.
• Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.
• Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.
• Use kitchen shears or clean, dry scissors to cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.
• Use the kitchen shears again to roughly cut up the bonito flakes.
• Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight fitting lid.
• This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.

FURIKAKE RECIPE

Steps:

• In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
• Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes.
• Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands.
• Add to sesame seeds in a small bowl, along with salt and sugar.
• Add any additional ingredients ( see ideas and get creative!)
• Store in an air tight container for up to 6 months.

FURIKAKE SNACK MIX

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
• Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

FURIKAKE SEASONING

Steps:

• Toast sesame seeds in dry skillet on medium heat about 2 minutes or until lightly toasted, stirring occasionally. Transfer to bowl; cool completely.
• Place sesame seeds, bonito flakes, nori, sugar and sea salt in food processor. Pulse about 12 times or until mixture is well blended.
• Store in tightly covered jar in cool, dry place up to 1 month.

FURIKAKE CHEX MIX

Steps:

• Preheat the oven to 250F.
• In two large pans, divide the Wheat (or Rice) Chex, Corn Chex, Honeycomb cereal, Bugles, Fritos, and Pretzels, evenly between the two pans. Set aside.
• Now make the syrup. Melt the butter in a saucepan. Once melted, add in the Karo Syrup (or honey), sugar, vegetable oil, and soy sauce. Stir to mix.
• Pour the syrup over the two pans of chex mix, make sure to divide the syrup equally between the two pans. Using two big spoons/spatulas, toss the chex mix until all the pieces are evenly coated with the syrup.
• Then pour in the whole bottle of Nori Goma Furikake, split between the two pans. Stir until the furikake is mixed evenly.
• Bake at 250F for 1 hour. Take the pan out every 15 minutes to toss/mix to make sure it cooks evenly.
• Remove from oven, let cool. Then divide up into bags/containers and share. Everyone loves Furikake Chex Mix!

FURIKAKE RECIPE

Steps:

• Heat the sesame seeds in a small skillet over medium heat for 1 minute, or until toasted. Remove them from the heat and place them in a small bowl.
• Wave nori over a gas range with the flame at medium for 30 seconds or toast in the small skillet over medium heat. Crumble it into small flakes in the bowl with the sesame.
• Add the bonito flakes, salt, and sugar. Stir to combine and store in an airtight container in a cool, dry place for up to 1 month.

FURIKAKE

Steps:

• 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.