Dried shrimp and seaweed furikake
Furikake is one of the most underrated Japanese foods. This is mainly because it’s not often served in restaurants, but you’d be unlikely to find a Japanese family who didn’t have furikake in their cupboard at home. It’s the ultimate convenience food, turning plain rice into a quick meal in seconds. It’s a rice seasoning and we use it every single day, either just scattered over steamed rice or moulded into onigiri – rice balls. Just scatter a bit of furikake over some rice, mould it into a ball and wrap with a little nori.
½ cup large dried shrimp
2 sheets nori
½ cup katsuobushi (bonito flakes)
1 tsp salt
½ tsp sugar
2 tbsp shiokombu
2 tbsp aonori (dried sea lettuce flakes)
2 tbsp toasted sesame seeds
All these ingredients are available from Asian grocery stores.
Place the shrimp in the small blending bowl of the Vitamix Ascent high-performance blender and blend to a coarse but fluffy texture. Transfer to a bowl. Toast the nori by waving it over an open flame until it becomes brittle. Crumble it into the blending bowl and add the bonito flakes and salt. Blend to a coarse powder and remove to the same bowl as the shrimp. Add the shiokombu to the blending bowl and pulse until roughly chopped. Combine together with the remaining ingredients and mix well. Transfer to a press-seal bag. The furikake will keep at room temperature for about 6 months.
Top Tips for Furikake
- Keep your furikake dry for storage. You can save a little pouch of silica gel from your nori and store it together with the furikake if you like.
- Taste your furikake. It should be salty and umami with a touch of sweetness.
- Try other dried seafood for your furikake too. I like to use dried scallops, sardines and other dried seaweeds.
Thank you for showing how to make furikake ! Crisp dried bitter veggies, or shiso/perilla, or small dried fish are nice too! It would be great if you could show how to make those dried leafy greens and herbs to put in furikake!
Btw, the R sound in all the Japanese words you are using should be a RL sound with tongue against front teeth and slightly smaller tense mouth with slightly dropped jaw—slightly vertical, not a hard R Rhee sound with flat tongue and relaxed open horizontally mouth. Hope that helps you.
I change my accent depending on which language I’m speaking in. In the video I am speaking English so I say Japanese words as they would be pronounced in English. When I speak Japanese, I say English katakana words as they would be said in Japanese.
Sugar in umeboshi?? Not in real good quality umeboshi!
Sounds like a flavour bomb. Thank you Adam, can’t wait to put one together.
Oh wow! Thank you Adam! We just came back from Japan and cannot get enough of Onigiri. My teenagers are asking me to make them for their school lunches. This is great! Much appreciated and really enjoy your work and beautiful recipes. I am learning so much and my tummy thanks you!
I just found your video on this on YouTube and think it sounds fantastic.
Is there any way you could add measurements in Metric? I saw that there are even differences in tablespoon size between Australia, US and England and I’m just so very confused.
Over here, cups are just for drinking coffee 😉
I’d really appreciate it. Greetings from Germany.
First of all thanks for these fantastic recipes and your gorgeous Youtube videos.
They really express the love you feel for the food you’re preparing!
I have to agree with Karin though.
Half a cup of katsuobushi could be anything between 5 and 50 grams,
depending on how coarse or fine the katsuobushi is.
(Imagine half a cup of katsuobushi powder as opposed to half a cup of very coarse katsuobushi flakes.
Though it’s still a cup, the difference might have a strong influence to the taste, I’d say…:-))
So if you happen to find the time to convert those measures into metrics
that would be much appreciated.