Homemade Furikake Japanese Rice Seasoning Food

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 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.

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 (JAPANESE RICE SEASONING)

Steps:

• In skillet, toast light and black sesame seeds and salt over medium-low heat, stirring constantly and shaking pan, until fragrant and starting to pop, about 4 minutes. Pour onto plate; let cool.
• In clean coffee or spice grinder or using mortar and pestle, grind mixture, in batches, until slightly powdery with some whole seeds remaining, about 10 seconds. Store in airtight container for up to 1 month.
• If adding nori, pulse about 1/3 cup into small pieces. Stir into prepared sesame mixture.