Furikake recipe, Japanese condiment
This furikake recipe calls for dry ingredients, so all you need is a mortar or blender. The flavor combination is up to you, but we like to use roasted nori seaweed along with sesame seeds, salt and a little sugar for the base.
Equipment
- 1 blender or mortar
Ingredients
Basic furikake ingredient
- 1/2 glass of white sesame seeds
- 1 tbsp of black sesame
- 3 sheets of grilled nori nori leaves for sushi that you can find in stores
- 1 tbsp of salt
- 1 tbsp of sugar
Optional ingredients (choose one of them)
- 2 tbsp shiitake mushroom powder
- 1 large handle katsuobushi (dried bonito) to mix
- 1 tbsp wasabi powder
- 1 tbsp miso powder
- 2 tbsp of dried shiso
- 1 tbsp of ginger
- 2 tbsp algae such as hijiki, kelp, aonori
- 2 tbsp of egg powder
- 1 tbsp dashi powder
- 1 tbsp sakura cherry blossom powder
- 1 tbsp umeboshi powder (salted plum)
Instructions
- Roast your white sesame seeds in an oiled skillet until they brown on low/medium heat. About 2 minutes. Using scissors, cut your nori leaves into small strips. In a blender or mortar, blend the sesame seeds, nori leaves, salt and sugar. You have your furikake base.
- Then add your choice of optional ingredients (2 max): shiitake mushroom powder, wasabi, dashi, shiso... Our suggestions are in the ingredients above. Taste and adjust the salt, sugar and additional ingredient to your liking.Keep your furikake in a box for up to 6 months.
