Furikake (振り掛け/ふりかけ ) is a dry Japanese condiment[1] meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, powdered miso, vegetables, etc. are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in japanese cooking for pickling foods for onigiri, or rice balls.
Outside Japan furikake can be found in most Asian groceries, near the katsuobushi; or in the ethnic food aisle of some major supermarkets.
Well, that was the description I got from Wikpedia when I was looking for something to sprinkle on rice. Ha ha.Anyway, Wife got this for us some time ago, to try on the plain rice. And I must say, its delicious. However, the price for that small packet is, to me, exhorbitant. And so, I decided to make my own version. Well, that was years ago. This time, I really need to make it and so, on our latest shopping trip, I bough a can of tuna to start with. The reason is that the powdered soup is about to finish and roughly, by next month or so, it would be gone. And so, I need to find alternatives to the powdered soup for my oats.
tuna and this was the best solution I could think of. I
pressed them hard against the strainer. I could go
and toast it if I wanted to but I at the end, it will be
toast anyway. I just needed dry tuna. Drying under
the Sun is also not a good idea since there are dust
and cats and birds to worry about. After that, use
a fork to flake the tuna finely.
of garlic and one big onion. Then I saw this weird
knife and decided to mash everything inside the
pot. I cannot blend it as it would be too fine. If
you love garlic, you do not have to chop it too
fine. Maybe the next time, I would toast them
instead. But no deep frying, OK?
onions until aromatic. You don't want it to be so
thoroughly cooked.
teaspoon each of salt, chicken stock, that RM5.49
Japanese chili powder, and some sprinkle of the
Black Pepper Ajishio. Add the fried garlic and
onions and mix them all up.
stick pan and fry them. The object here is to get
the mixture as dry as possible. Once you see some
dark brown patches, its almost ready. I forgot to
time it but its roughly time taken to wash two plates,
a fork, a cup and a knife, while pouring myself a
cup of water and drinking it two-thirds.
cool off in case you decided to hold the pan with
your bare hands. Now, take about 12 small packs
of seaweed and roll them as if you are rolling
plasticene in Kindergarten. We want the seaweed
to be in flakes but not too fine. The big ones tend to
clump the mixture later on. If you use less than
12 packs, then you can eat the remainder.
for 10 minutes at 130ºC, occasionally turning it to
prevent burnt parts which by coincidence, is inedible
like. In other words, it would look a lot less like
what a Furikake but more on mutated chicken
floss. Oh, if you eat it just like that, it will taste
very sour, sweet and bliss at the same time. So
you will need to sprinkle very little on bread or
rice.
the edible test since she did not gag, choke, roll her
eyes upward and/or fainted on the floor right away.
them refrigerated in case I forget to finish them
and they turn grey or other obnoxious colours.
I am not sure what to call it anymore, it should be Furikake. It could be tuna floss too. Or maybe, I shall call it Furifloss. Either one can be used to add to your rice/porridge/oats/bread/pasta/french fries, anyway.
But when I get the chance to try another, I would definitely add more chili since the Japanese Chili pepper is not working. Maybe I should have bought cayenne pepper instead. Not only that, I might need to deep fry some mustard seeds (biji sawi). This time though, I might have to cut down on the salt and up the garlic. Perhaps one day, I will try with macademia, flaxseed, almonds and other nuts to get a richer mix. But then, this might even be a meal in itself already.
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