Furikake (Rice Seasoning)
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per 2 tsp (10 mL): about | - |
| cal | 37 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 3 |
Furikake is a simple Japanese condiment for steamed rice, cooked vegetables and soups. Most commercial brands contain sugar and monosodium glutamate (MSG), which aren't in the homemade versions. For more exotic blends, try some of the following variations. – Gabrielle Bright
Preparation
In clean coffee or spice grinder or using mortar and pestle, grind mixture, in batches, until slightly powdery with some whole seeds remaining, about 10 seconds. Store in airtight container for up to 1 month.
Additional information : Variations
Nori Bonito Furikake: In clean coffee or spice grinder, pulse about 1/3 cup (75 mL) dried sliced seaweed until in small pieces. Add to sesame mixture along with 1 pkg (3 g) or 1/3 cup (75 mL) dried bonito shavings.
Makes about 1-1/4 cups (300 mL).
Nori Rice Cracker Furikake: In clean coffee or spice grinder, pulse about 1/3 cup (75 mL) dried sliced seaweed until in small pieces. Add to sesame mixture along with 1/4 cup (50 mL) finely chopped rice crackers.
Makes about 1-1/4 cups (300 mL).
Red Shiso Pickled Plum Furikake: In clean coffee or spice grinder, pulse about 1/4 cup (50 mL) dried sliced seaweed until in small pieces. Add to sesame mixture along with 1 pkg (22 g) red shiso leaves with dried plum.
Makes about 1-1/4 cups (300 mL).
Source : Canadian Living Magazine: December 2006
- Keywords : Sesame seeds; Japanese; Skillet;
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