Furikake Recipes

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FURIKAKE RECIPE



Furikake Recipe image

This delicious Japanese spice blend combines toasted nori and sesame seeds for a savory bite.

Provided by This Healthy Table

Categories     Spice Guides

Time 6m

Number Of Ingredients 6

2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
2 sheets of nori
2 tablespoons bonito flakes (Katsuobushi)
1 teaspoon sea salt
1/2 teaspoon sugar

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 RECIPE



Furikake Recipe image

How to make Furikake- a Japanese spice blend made with seaweed, toasted sesame seeds, salt and optional bonito and spices. Use on rice, veggies, fish or avocado toast! Vegan and Gluten-free. #furikake

Provided by Tonia Schemmel | Feasting at Home

Categories     spice

Time 20m

Number Of Ingredients 13

½ cup white sesame seeds (see notes)
2-3 seasoned nori sheets (or plain)
½ teaspoon salt, more to taste
½ teaspoon sugar (optional, but good)
2 teaspoons shiitake powder (toast alongside sesame seeds in the pan)
1 tablespoon dulse (toast alongside sesame seeds in the pan)
1 tablespoon black sesame seeds
1-3 tablespoons bonito flakes
½ teaspoon wasabi powder
1 teaspoon kelp powder
¼ teaspoon red chili pepper flakes
1 teaspoon miso powder
2 teaspoons dried shiso leaves

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.

Nutrition Facts : ServingSize 1 teaspoon, Calories 18 calories, Sugar 0.1 g, Sodium 48.9 mg, Fat 1.5 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.4 g, Protein 0.5 g, Cholesterol 0 mg

HOMEMADE FURIKAKE |JAPANESE RICE SEASONING



Homemade Furikake |Japanese Rice Seasoning image

Furikake: the salt and pepper of Japan. This crunchy, salty, nutty, earthy, briny topping that tastes slightly of seafood is a great all-purpose seasoning for rice, seafood, snacks, and more.

Provided by Rebecca Lindamood

Time 10m

Number Of Ingredients 5

1/2 cup raw sesame seeds
1 teaspoon to 1 tablespoon sea salt (to taste)
3 sheets nori
3 heaping tablespoons bonito flakes
1/2 teaspoon sugar (optional)

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.

Nutrition Facts : Calories 28 kcal, Carbohydrate 1 g, Fat 2 g, Sodium 146 mg, ServingSize 1 serving

FURIKAKE SEAWEED SNACKS



Furikake Seaweed Snacks image

Provided by Alton Brown

Time 1h

Yield 32 snacks

Number Of Ingredients 10

2 tablespoons white sesame seeds, toasted and cooled (see Cook's Note)
2 tablespoons black sesame seeds, toasted and cooled (see Cook's Note)
3 tablespoons lightly packed bonito flakes
1 teaspoon sugar
1/2 teaspoon wasabi powder
1/4 teaspoon togarashi
1/4 teaspoon kosher salt
8 (8-inch) toasted nori sheets (reserve the desiccant packet from the nori packaging)
2 tablespoons water
1/4 to 1/2 cup toasted sesame oil, for spritzing

Steps:

  • Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
  • Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
  • Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
  • Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
  • Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.

DA FAMOUS "BROKE DA MOUTH" GARLIC FURIKAKE CHICKEN



Da Famous

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 29

2 quarts brown sugar
1/2 quart white sugar
2 quarts soy sauce, such as Aloha
Freshly ground black pepper
5 ounces minced garlic
1/2 gallon deep-frying cream-based oil
3 to 5 pounds boneless skin-on chicken thighs
1 pound all-purpose flour mixed with garlic powder, for dusting
Steamed white rice
Tuna macaroni salad
Avocado slices
Sliced green onions
Homemade Garlic Aioli, recipe follows
Furikake
Hawaiian Tangy Chili Peppa Watah, recipe follows
3 large eggs
3 large egg yolks
1 ounce sweet chili sauce
1 ounce minced garlic
1 ounce lemon juice
1 quart soybean oil
Garlic salt
Ground black pepper
1 quart apple cider vinegar
3 ounces sweet chili sauce
2 ounces sriracha
1 ounce garlic cloves
1 ounce sea salt
8 Hawaiian chile peppers

Steps:

  • For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.
  • For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
  • Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.
  • Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.
  • Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.
  • Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.
  • Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.

FURIKAKE MIX



Furikake Mix image

This is a local favorite in Hawaii. It's a sweet-salty, crispy cereal mix with a real Japanese flair.

Provided by Chilicat

Categories     Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup butter
1/2 cup light corn syrup
3/8 cup sugar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 (13 1/2 ounce) boxes Crispix cereal
1 (2 ounce) bottle nori, goma furikake

Steps:

  • Preheat oven to 250 degrees F.
  • Heat butter, corn syrup, sugar, soy sauce and vegetable oil until sugar is dissolved and mixture is well blended.
  • Pour syrup mixture over cereal and mix well. Sprinkle furikake over cereal and mix until evenly coated.
  • Spread in a shallow roasting pan and bake for 1 hour, stirring every 15 minutes.
  • Cool and store in an air tight container.

FURIKAKE SNACK MIX



Furikake Snack Mix image

A sweet and salty mixture of crispy cereal with sugar and furikake seasoning makes this popular Hawaii snack a crowd-pleaser!

Provided by Laurie Sueko Lau

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 1h45m

Yield 20

Number Of Ingredients 6

½ cup butter
½ cup white sugar
½ cup corn oil
½ cup light corn syrup (such as Karo®)
2 (12 ounce) packages crispy corn and rice cereal (such as Crispix®)
1 (1.9 ounce) container aji nori furikake (seasoned seaweed and sesame rice topping)

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.

Nutrition Facts : Calories 274 calories, Carbohydrate 43 g, Cholesterol 12.2 mg, Fat 10.7 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 393 mg, Sugar 11.8 g

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