Furikake seasoning

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
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Ingredients

Metric

Imperial

Furikake

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
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
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
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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With an unwavering dedication to finding the best ingredients around and amplifying their flavour through a variety of techniques, Dean Parker is an exciting young chef who rose through Robin Gill's restaurant empire and now heads up his own restaurant in Glasgow.

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