Furikake isn’t well known in North American, but in Japan it’s found in many kitchens. It’s a salty-sweet dry flake condiment sprinkled on top of rice to add a little kick at any mealtime. In our house it’s added to more than just rice and is used for everything from topping noodle dishes to flavouring bread mixtures for frying. It comes in a variety of flavours including salmon, egg and kimchi, but the most common and versatile flavour is the basic katsuobushi (shaved bonito) version.
It’s pricey stuff on this side of the Pacific and for a gluten free household not very practical (it contains wheat based soya sauce in almost all commercial preparations)–so I’ve come up with the following homemade GF version. It’s a little time consuming to make only because of preparing the tamari infused sesame seeds:
Kastuobushi GF Furikake*
- 3 Tbs Finely chopped dried nori (approx. 1/16th” x 3/16th” pieces)
- 3 Tbs Tamari infused sesame seeds (see below)
- 1/2 to 1 Tbs White sugar (to taste)
- 5-6 Large 3 finger pinches of katsuobushi rubbed to a coarse powder
- Salt to taste (mostly to balance the sweetness)
Combine by hand and transfer to a sealed jar.
Tamari Infused Sesame Seeds
- 4 Tbs Hulled sesame seeds
- Tamari to moisten
Combine the two ingredients and let sit for a few minutes.
Take a baking sheet and line with foil.
Lightly oil the foil with cooking spray.
Spread seed mixture over the oiled foil.
Place in an unheated oven and bring to 170F.
Turn oven off and let the seeds dry for about 20 minutes.
Lift and break up the now sticky seeds from the foil using a plastic spatula.
Return to the oven and repeat the process.
Let the seeds cool and then separate the now dried seeds with your fingers.
Yield’s about 3-4 Tbs of seeds (some will always remain stuck to the foil).
*While this recipe/menu is listed as GF please note that it assumes all ingredients are certified GF.