Radish Bonito Shrimp Furikake Recipes

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RADISHES WITH CRèME FRAîCHE AND FURIKAKE



Radishes With Crème Fraîche and Furikake image

Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.

Provided by Andy Baraghani

Categories     Bon Appétit     snack     Appetizer     Vegetable     Radish     Sesame     Dip     Vegetarian     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Quick & Easy     Hors D'Oeuvre

Yield 8 servings

Number Of Ingredients 8

1 toasted nori sheet, coarsely torn
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or gochugaru)
1 Tbsp. toasted sesame seeds
1 tsp. flaky sea salt, plus more
½ lemon
1½ lb. mixed radishes (such as red, watermelon, and/or black), trimmed
¾ cup (or more) crème fraîche
Special Equipment: A spice mill

Steps:

  • Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
  • Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
  • To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.

HOMEMADE FURIKAKE RECIPE



Homemade Furikake recipe image

This furikake recipe makes the ingredients into a delicious and aromatic seasoning. It will add flavor to your plain rice and can also transform any food into something fun and delicious. So, without further ado, let's jump right into it.

Provided by Joost Nusselder

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 tsp sugar
1 tsp sea salt
1 tbsp dried shrimp
¼ cup bonito flakes
3 tbsp sesame seeds
1 tbsp dried seaweed
1 tbsp dried salmon or anchovies
soy sauce (optional to taste)

Steps:

  • Take a dry frying pan and put it over high heat
  • When the pan is properly heated, put the sesame seeds and toast until they produce a bit of smoke and a roasted aroma (say about 1 minute).
  • Transfer the roasted sesame seeds into a bowl.
  • Take the seaweed and crumble it into the bowl of roasted sesame seeds. If your seaweed isn't crusty and crisp, toast it for about 30 seconds over the frying pan. Make sure that you don't burn it.
  • Now, into the bowl, sprinkle bonito flakes, dried shrimps, and dried salmon (or anchovies - whatever you have or like).
  • Toss it well so the mixture forms well.
  • Next, season the mixture with sugar and salt. You can reduce or increase the quantity of both sugar and salt according to your requirements. If you want, you can also add a few drops of soy sauce for an additional tangy flavor.
  • Transfer the mixture into an airtight jar. This will keep the flavor intact for a month or two. I would recommend that you use it within a month of preparation to avoid any contamination.

RADISH BONITO SHRIMP FURIKAKE



Radish Bonito Shrimp Furikake image

Make and share this Radish Bonito Shrimp Furikake recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 1 cup

Number Of Ingredients 4

1 1/2 cups radishes, leaves
1 cup bonito flakes
1/2 cup sakura ebi shrimp
soy sauce

Steps:

  • Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.
  • Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.
  • Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).
  • Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.
  • This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.
  • Variations: add some sesame seeds, red pepper flakes, etc.

Nutrition Facts : Calories 140, Fat 1.4, SaturatedFat 0.4, Cholesterol 221, Sodium 321.7, Carbohydrate 5.9, Fiber 2.8, Sugar 3.7, Protein 24.9

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