Crunchy Tsukudani-style Furikake Rice Seasoning. Homemade furikake is rice seasoning made with leftover kombu and katsuobushi from making dashi. This quintessential Japanese rice seasoning is fabulous on rice of course, but also on onigiri, udon noodles, soup, salad, boiled egg, popcorn, and more! Furikake (ふりかけ) is a nutty, crunchy.
Once you taste this Japanese rice seasoning, you'll want to put it on everything! But whatever you decide on, there are two ingredients I consider totally necessary when making this crunchy, umami loaded Japanese rice seasoning: katsuobushi and nori. Furikake, or furikake seasoning, refers to a range of dried, normally mixed seasonings made especially for sprinkling on top of rice. You can cook Crunchy Tsukudani-style Furikake Rice Seasoning using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Crunchy Tsukudani-style Furikake Rice Seasoning
- It’s 1 bag of Dried wakame seaweed.
- You need 2 tsp of Sesame oil.
- It’s 2 tsp of Soy sauce.
- Prepare 2 tsp of Mirin.
- It’s 1 1/2 of to 2 tablespoons Sugar.
- It’s 1 1/2 tbsp of Sesame seeds.
As a unique type of Japanese seasoning furikake comes in a wide range of flavours, including wasabi furikake (with dried wasabi as a main. Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor. You can use it to top a bowl of rice or put Tsukudani is one way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani's flavor is.
Crunchy Tsukudani-style Furikake Rice Seasoning step by step
- Saute the dried wakame seaweed in a pan on a low-medium heat for 5 minutes. Stir constantly, taking care not to burn the wakame..
- Turn off the heat and mix in the sesame oil..
- Next, add the soy sauce, mirin, and sugar, and mix well before heating. Fry until the sugar melts and turns into a glaze..
- Top with sesame seeds..
- Done! The result is a flaky and crisp furikake to top on your rice..
Seasoning – Because furikake is intended to season other foods, it should have a concentrated taste. It's typically seasoned with a mixture of soy sauce, sake, and sugar with a little more soy sauce than the other ingredients. Since adding more liquid means a longer drying time, I've augmented the soy. Toast the nori over a low flame or burner, waving each sheet over the burner until it crisps and the color changes. Furikake seasoning is a versatile Japanese seasoning that is traditionally used as a topping for rice and noodles.