From Just Bento
My Private Note
Units: US | Metric
- 1Peel and finely grate or chop the carrots - a food processor makes this go a lot faster.
- 2Heat up the non-stick pan over low-medium heat. Put in the carrots, and let dry-cook slowly (kara iri), stirring occasionally, until it’s dried out quite a bit and has reduced to about 1/4th of its original volume.
- 3The drier the carrots, the longer the furikake will keep, but you can keep it at the slightly-moist stage as long as you’ll be using this up within a week or so. (This stage does take awhile (about 15-20 minutes) but you don’t have to watch it constantly.).
- 4Add the soy sauce and stir rapidly until the liquid is evaporated. Using a light-colored soy sauce will help to preserve the orange color better, but a dark one will taste as good. Add sugar.
- 5Shove the carrot aside to make a hole in the middle of the pan. Pour the sesame seeds in there and stir until a couple start to ‘pop’. Rapidly stir around and take off the heat.
- 6Add the nanami tohgarashi. Sprinkle a bit onto some plain rice, and taste; if needs it, add a little salt and more nanami tohgarashi if needed.
- 7Makes about 1/2 cup. Store (after it’s completely cooled) in an airtight container in the refrigerator, and try to use up within a week. It can be sprinkled on rice, soups, etc.
Nutritional Facts for Carrot and Sesame Furikake
Serving Size: 1 (78 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 507.3
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 5.0 g
- Cholesterol 0.0 mg
- Sodium 4030.1 mg
- Total Carbohydrate 34.0 g
- Dietary Fiber 9.3 g
- Sugars 14.1 g
- Protein 20.4 g
The following items or measurements are not included: