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Furikake seasoning
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Dean Parker's furikake recipe is the ideal thing to bring a punchy hit of flavour to a whole host of dishes, from simple steamed rice to more elaborate dinner party dishes. Furikake is a Japanese seasoning made from seaweed, sesame seeds and dried fish (though there are hundreds of variations). Traditionally eaten with rice or fish, the word literally translates to 'sprinkle over' so get adventurous with this salty, umami-rich seasoning.
First published in 2017
Ingredients
Metric
Imperial
Furikake
- 200g of kale
- 50g of dried anchovies
- 15 sheets of nori seaweed
- 100g of sesame seeds, toasted
- 100g of sunflower seeds
- olive oil
SAVE RECIPE
Equipment
- Spice grinder
Method
1
Preheat the oven to 140°C/gas mark 1
2
Start by dehydrating the kale. Trim away the leaves from the stem and toss evenly with a very small drizzle of olive oil. Bake at in the oven for around 30 minutes or until crisp – you can also use a dehydrator if you have one
- 200g of kale
- olive oil
3
Meanwhile, preheat a deep-fryer to 180°C
4
When the oil is hot, deep-fry the anchovies until crisp – they should naturally rise to the surface and crisp up beautifully (if they sink to the bottom, the oil is not hot enough). Drain well on kitchen paper
- 50g of dried anchovies
5
Toast the nori sheets by holding over a flame with metal tongs until they go bright green and crisp up – this will only take a few seconds. If you don't have a gas stove, place on a baking tray and grill for 30 seconds to 1 minute until crisp
- 15 sheets of nori seaweed
6
Using a spice grinder (or mortar and pestle) blitz all the ingredients into a powder – you will need to do this in small batches. Don't worry about getting it too fine, a few whole seeds add a bit of texture
- 100g of sesame seeds, toasted
- 100g of sunflower seeds
7
Store in an airtight container for up to 6 months – though it loses some of its vibrancy after a while so is best made fresh in small batches. Serve sprinkled over rice, vegetables or fish for a seasoning with an extra umami hit
8
Try experimenting with flavours – remove the anchovies to make it vegan, or add dried chilli, wasabi powder or coriander seeds for a different flavour profile
First published in 2017
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