Furikake
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 servings
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Calories
28 kcal
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Course
Condiments
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Cuisine
Japanese
Furikake
Description
This Furikake recipe combines a sauce of soy, sake, cane sugar, and salt with diced, washed spinach leaves, toasted sesame seeds, katsuobushi, and shredded nori. Once mixed, the blend is spread on parchment-lined baking sheets and baked at 250°F. It is stirred midway to break up clusters and redistributed evenly, continuing to bake until fully crisp and dry.
The result is a fragrant, crunchy condiment with a balance of salty, sweet, and smoky flavors characteristic of traditional Furikake. The sesame seeds provide nuttiness and texture, while the katsuobushi lends savory depth. Spinach and nori contribute color, mild vegetal flavor, and ocean notes.
Furikake is commonly sprinkled over steamed rice or used to season vegetables and proteins, adding an extra layer of flavor and texture. The baking process preserves moisture and creates a shelf-stable seasoning.
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon cane sugar evaporated
- ¼ teaspoon salt
- 12 grams spinach (6 leaves)
- 30 grams sesame seeds ~¼ cup, toasted
- 25 grams katsuobushi (~8 small packets)
- 3 grams nori (1 large sheet)
Instructions
- In a small bowl, stir the soy sauce, sake, sugar, and salt together until the sugar is mostly dissolved. If you get impatient, you can pop the sauce in the microwave for a few seconds to speed things up.
- To prepare the spinach, wash and dry each leaf thoroughly. Trim out the thick stem in the center and then stack and dice the leaves into ⅛-inch (3mm) pieces.
- Add the sesame seeds, katsuobushi, and spinach to a bowl and stir to combine.
- Drizzle the sauce over the mixture evenly and then stir everything together until the sauce is evenly distributed.
- Dump the furikake onto a parchment paper-lined baking sheet spread it into an even layer.
- Put the Furikake in the oven and set the oven to 250 F (120 C) and bake for 10 minutes.
- Remove the pan from the oven and use chopsticks to stir the mixture and break up any large clusters.
- Put the pan back in the oven and continue baking for another 10 to 15 minutes, or until the Furikake is completely crisp and has no damp pieces.
- Let the Furikake cool to room temperature and use scissors to shred the nori on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 139mg | 6% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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