Radish Bonito Shrimp Furikake

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READY IN: 15mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.
  • Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.
  • Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).
  • Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.
  • This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.
  • Variations: add some sesame seeds, red pepper flakes, etc.
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