Furikake is an umami packed sprinkle that is traditionally sprinkled on rice. It originated in Japan but is now popular everywhere! It’s versatile as it can sprinkled on rice or salads or grilled fish or soup or just about anywhere!
My furikake is made using the dehydrated pulp from my yuzu shrub, a laborious activity that i do for the love of this special condiment. I then added the most delectable seaweeds I could find - a Japanese kombu and a Korean laver block seaweed imported by Table181 and dried wakame from South Australia. There are black and white sesame seeds as well as yuzu and ume sesame seeds for colour and a layer of sweetness, plus a little chilli for a little kick to the mix. Sugar and salt round it out. I’ve added the traditional bonito flakes to this one for a fishy umami depth of flavour.
This mix is sure to add that special umami bomb to any of your Asian inspired cooking.
Try over rice with some grilled fish. Or it’s great just sprinkled over popcorn! Any noodle salad you make will be made better with a final sprinkle of furikake. Try making an omelette with hot smoked salmon and spring onions and serve with a good sprinkle of this bonito furikake! - Angie
Ingredients: Yuzu & Ume Sesame seeds, dehydrated yuzu, sesame seeds, kombu, dried wakame , dried red cillies, toasted nori, salt, sugar and dried bonito flakes.