Furikake (Rice Sprinkles)
Ingredients (serves 4):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for “WHITE RICE”
For Basic Furikake:
- 1 oz. (28g) bonito flakes
- 1 Tbsp. soy sauce
- 1-1/2 Tbsp. mirin (Japanese sweet rice wine)
- 1 Tbsp. white toasted sesame seeds
2” x 2” kombu seaweed, reconstituted with 2 tablespoons water for 10 minutes then cut into 1/4” square pieces
1/4 tsp. crushed red pepper
3 large potato chips, crushed
1 tsp. fresh ginger, minced
7” x 4” nori seaweed, cut into 1/4” square pieces
1 tsp. lime peel, grated
white rice using the ingredients listed under “To Cook in the Rice Cooker.” For
steps to cook white rice, see here.
While rice is cooking, prepare the furikake.
If the bonito flakes are larger than a half inch, crush with hands. Place bonito
flakes in a frying pan, add soy sauce, mirin and cook over low heat.
Choose one of the above “Additional Flavors,” or combine
multiple ingredients to make it your own, and add to the pan.
Stir continuously, and cook until most liquid has
been absorbed, about 3 minutes. Add white toasted sesame seeds, and cook one
over freshly cooked rice. Furikake will keep in the
refrigerator for up to 7 days.