Furikake Rice Seasoning
A dried mixed seasoning sprinkled over rice for added flavor, furikake also works for onigiri rice balls.
Photographed by TERUO UKITA
- 200 g komatsuna Japanese mustard greens
- 5 tbsp sakura shrimp (dried)
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp black sesame seeds
- 1 tbsp vegetable oil
Cut off the root ends of the komatsuna and mince. Heat the vegetable oil in a frying pan placed over medium heat and fry the sakura shrimp. Add the komatsuna and stir-fry until tender. Add the sugar and soy sauce, then continue stir-frying for 3-5 minutes until the liquid has fully evaporated. Mix in 1 tbsp of black sesame seeds. Will keep in the fridge for about five days. Highly recommended for onigiri too!
[To store] Will keep in the fridge for about five days.