Homemade Furikake Recipe
Homemade furikake, seasoned with homemade miso and gochujang powder, garlic bits and traditional ingredients such as smokey bonito flakes, toasted sesame seeds and nori seaweed.
Servings: 2 cups of furikake
Miso/Gochujang Powder Ingredients
Making the Miso/Gochujang Powder
In a small bowl, combine the miso paste and gochujang paste together. Put a piece of parchment paper into a cookie sheet and spread the paste thinly (1mm thick) onto the parchment paper.
Set the oven to 150F (66C) or as low as your oven can go and bake for 1 hour and 30 minutes.
While you are waiting for the paste to dry in the oven, you can start the "Toasting the Ingredients" steps.
Once 1 hour and 30 minutes has passed, check to see if the paste feels 'bendy' or 'gummy'. When you bend the parchment paper, the paste should crack slightly. If it still feels moist, continue to bake it for another 30 minutes until it is dry.
Once the paste has dried, rip it off the parchment paper and break it up into smaller pieces and blitz it in a food processor or blender until it becomes a powder.
Set the powder aside for later.
Toasting the Ingredients
Finely chop 2 cloves of garlic and set aside for later.
In a frying pan, set the stove to low heat and add in the bonito flakes, soy sauce and mirin and start toasting it for approximatly 5-7 minutes. (Don't worry, it's supposed to clump together at first)
Add the sesame seeds, and finely chopped garlic and mix it together and toast it for another 4-6 minutes until they are 'candied'. It should be golden brown colour, make sure to keep everything moving in the pan to prevent it from burning. Pay attention the the garlic bits the most, as they tend to burn the quickest.
Remove it from the heat and set it aside to cool for 10 minutes. When it is cool it should feel crispy and candied. (If it still feels moist, add it back into the frying pan to toast for another 1-2 minutes and let cool again)
Once the bits have cooled, use your fingers to break apart the pieces. Some of the bonito flakes might still be in large chunks. Once everything has been crumbled into small pieces, set it aside for later.
Shredding the Seaweed
Using your hand, rip the seaweed sheet in half.
Then take first sheet and rip it into thin pieces 1-2 cm wide strips (they don't need to be perfectly sized), repeat the same process on the second sheet
Once all the seaweed are in short 1-2 cm strips stack 3-4 of them on top of each other and use scissors to cut them into tiny pieces. I like to be whimsical and not cut them uniformly sized, by cutting triangle shapes from the corners of the strips.
Once the seaweed is all shredded up, set it aside for later.
Mixing Everything Together
Once you have finished making the miso/gochujang powder, toasted the ingredients and shredded the seaweed and everything has cooled, combine all the seaweed, toasted ingredients and 3 tablespoons of miso/gochujang powder and mix well in a small bowl.
Store in an air tight container for a few weeks.
Enjoy with: plain white rice, eggs, pasta, popcorn, roasted potatoes..etc :)
- The miso/gochujang powder will make approximately ¼ cup of powder. You will have extra leftover. Use the extra powder to sprinkle on any dish you would sprinkle salt on for some added flavour!
- Store your furikake in a airtight container. Any moisture in the air will make it clump together - but if it does clump together, it's also not a big deal you can easily jab it with a fork or spoon a few times or vigorously shake the container and it will break apart into tiny bits again! :)
- If you are putting this on plain rice, it tastes phenomenal with some Japanese kewpie mayonnaise mixed into the rice before sprinkling on the furikake!
Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 3g | Protein: 11g | Fat: 3g | Sodium: 156mg | Fiber: 1g | Sugar: 1g