“When Your Next Recipe is Too Long for One Post”
Since my last post, Chicken Katsu Curry Burger, features more ingredients than normal, I wanted to maintain some clarity in that recipe and keep it from getting bogged down with overly long lists of ingredients. Hence I’ve decided to split it in two, and give this seasoning as its own post. Also, the benefits of a digital database means one click can get you from one recipe to the next without scanning through pages in cookbooks. So, what is this furikake seasoning?
Furikake is a Japanese condiment made from dried mixed seasonings such as seaweed, dried fish, sesame seeds and salt.
There are various versions of furikake, but for mine I’ll be using nori sheets, sesame seeds, sea salt and chilli flakes.
The only bit of cooking is toasting the sesame seeds. With so many seeds its important to have a large enough surface area to even colour the seeds. Toasting the seeds creates a much deeper, nuttier flavour.
The only other prep required is unfortunately a bit tedious. Slicing the nori into thin strips can be a bit time consuming but I believe using a pair of kitchen scissors makes for an easier time.
With all the ingredients gathered, all that’s needed is to mix them together and find a suitable place to store them ready to season.
At first I found that, when using the seasoning right away, the predominate flavour was that of the seaweed, but the next day the toasted sesame seeds took over, giving the mix a pleasant nutty aroma.
- 3 sheets of nori £0.45
- 3 heaped tbsp sesame seeds £0.51
- 1 tbsp sea salt £0.04
- 1/2 tbsp dried chilli flakes £0.03
Total cost for 1 jar = £1.03
- Toast the sesame seeds in a dry, large frying pan over a medium-low heat, stirring occasionally and adjusting temperature as required until seeds are lightly browned. (~3 mins)
- Using a pair of food scissors, cut the nori sheets into thin strips.
- In a bowl, combine the nori, toasted sesame seeds, sea salt and chilli flakes.
- Store in a jar.