This furikake is perfect for seasoning rice in a bento box. If you want to see some more bento-friendly recipes, check out this playlist: ruclips.net/p/PLP3Ew88wjvg-w6jvBFn4im0naika0MXTB
Wow! I didn't know making this at home was even possible! Lots of the store-bought stuff is either loaded with chemicals or expensive. Thanks for sharing this man!
@@tanluwils1736 It kind of depends on what you want to go for. This is super basic, so you may want to try it this way first and then change things up as you want.
@@tyciydf.7e397 I never said MSG is bad for you. I don't like the way it tastes (it has an overpowering umami that's kind of like artificial sweetener to me), glutamate is fine in moderation (i.e. from natural sources), but packaged food brands overdo it IMHO. Kinda like the difference between using chili peppers in food and adding capsaicin as an additive.
I attended a wedding where they served furikake Chex mix as snack/appetizer before dinner was served. Everyone at the table were trying to get some before it ran out.
I've only recently discovered your channel but it's incredible! Each and every video looks so professional and your recipes are fantastic. You deserve so many more subscribers!
Hi Christian, welcome to the channel, and thanks so much for the kind words! We've doubled in size over the past 6 months, and with the support of people like you, hopefully we can continue that trend😀
New viewer here! just wanna drop a quick message to tell you that I really enjoy your video!!! I'm a professional chef and F&B operator... and I still find it informative and interesting! I can tell you put a lot of thought in your video.... definitelywill be going through your channel to watch more vids for fun!!!
Welcome to the channel Topsyn! I'm glad you found this video helpful. My approach to these videos is to teach techniques that can be used across any cuisine, so hopefully you'll be able to put some of this to use at work 😉
Thank you Marc for this great and simple 振り掛け recipe. I've been buying 振り掛け at supermarkets here in California but now I could follow your recipe and make it myself. BTW I enjoy your Bento Expo show on NHK World channel. Great work!
This one rly helps! Cuz nowadays our food r so much poluted by additive stuff and artificial sweetener. Even the sprinkles are! So even if I wanted to eat sprinkle with rice I couldn't...thank you so much Mr.Matsumoto! You r the saver! This week I will teach this sprinkle recipe in English class! Yaaaaay!😄😄😄👍👍👍I rly appreciate you! 💐💐💐
That's a great way to prevent food waste! I use the frying pan method when I'm trying to make nama-furikake, but to get it very dry and crispy the oven method works better.
I tried the recipe and it was awesome!! Thanks from Argentina! I love my hot Rice with Furicake! Note: I cant't get the Katsuobushi but I replaced with Little shrimps that I cooked and chop very little when get dry! :)
@@onlooker4564 ruclips.net/video/vJMyKTol86o/видео.html Regarding alcohol, if the furikake is crisp, it means there is no liquid remaining and since alcohol turns to vapor at a lower temperature than water, it should not contain any alcohol.
6:50 That's how you're supposed to eat popcorn: by the handful! 😃 Another great and simple recipe, btw. Thanks for that! I often use the leftover katsuobushi and kombu from making dashi for furikake. I dry it in the pan, season it with soysauce, salt and sugar, then dry again in the pan (next time , though, I will use the oven like you did) and add shredded nori and sesame seeds. If I have, I also grate cured and dried egg yolk into the dried mix. I'll try your recipe next. You can never have enough variants of furikake!
😆 My thoughts exactly! Great idea grating cured egg yolk into the mix, it would add a nice pop of color and richness. I do a wet furikake with spent ingredients for dashi as well, it's a great to way to upcycle something that would normally get tossed out.
Hi Ayesha, sake is added to increase the amount of umami in the furikake (sake contains a lot amino acids, which trigger the umami taste receptors in your mouth). Because the furikake is 100% dehydrated all of the alcohol will be evaporated. If you still want to omit it, it will turn out okay, but it won't be quite as savory.
@@akka870 You're welcome! Sake is a pillar ingredient in Japanese cuisine, along with soy sauce, miso, mirin and dashi. It's one of the ingredients that makes Japanese food taste Japanese.
I bought the Furikake from Trader Joe's a while ago and it had too much Nori and not a lot of the other ingredients (I'm not a real big fan of the Nori but I'll eat it) So I was thinking of going to an Asian market or making it myself. This looks pretty easy
I’m not a huge fan of packaged furikake either. If you try this, I would recommend making it as written once, but then you can change up the ingredients and seasonings to suit your tastes. I hope you enjoy it!
Thanks so much for sharing this and keeping it simple. We got addicted to a Furikake Mix, but our Asia store doesn't sell it anymore and it was unreasonable expensive anyways. I might me able to get my hands on Katsuobushi and try this. Is it possible to just leave the spinach? I rarely find it fresh and it seems a waste for so few of it. You have a very nice way of presenting and explaining. I'll check out some of your other videos as well.
Thanks for the kind words! If you can't find Katsuobushi locally in stores, try searching for it online. As for spinach, it's mainly there to add color, so yes it can definitely be omitted. Welcome to the channel by the way!
Hi Daniela, stored in a sealed container in a cool dry place it should last for about a month. You can also try putting a desiccant packet in the container with it which should help it last a bit longer. The main issue is that it starts to lose its crispness as it absorbs humidity from the air. It will take longer, but the next thing to go will be the oils the various components going rancid, but you'll know by the smell/taste that this has happened.
Thanks Omri! Konbu is a very thick type of seaweed, so unless you are making a "wet" style of furikake, it will be unpleasantly tough in furikake. That being said, you can use the umami from konbu a number of ways. The easiest would be to use konbu-cha (the kelp tea, not the fermented tea beverage). It comes in a powder form and can be added like salt to the mixture.
Hi Donej, to be honest I'm not sure if this is available in North America or not. It's a hybrid microwave/steam oven made by Panasonic, and I bought it about 10 years ago when I first moved to Japan. I honestly don't use any of the functions other than the automatic sensor-based heating function because I can't read any of the menus, but I the auto function works really well for reheating (it shuts off as soon as things start to boil).
Hi Kaye, baby spinach will definitely work. As for herbs, I've tried this with both Shiso and Basil and they're both delicious in their own ways. They do impart a flavor of their own though (not necessarily bad) but if you just want the color, spinach is the best bet.
This is gonna be a pain in the butt to try to make in my fish oven. I should be able to cover it in foil and it should work. I've also seen people just dry it out in a nonstick pan. I wanna make a furikake kaarage and send a picture to Bento Expo. Maybe I can be on NHK someday lol
Hi Greg, assuming you're talking about a Japanese fish grill, I would not recommend doing this in one. They are meant to broil fish. This needs a low temperature heat source to slowly dehydrate it, otherwise the sugar in it will burn. If you don't have an oven or a dehydrator, I'd recommend doing this on the stove over very low heat. As for making karaage with this, it's cool idea, but I think the sugar in it will cause it to burn before the chicken is cooked through.
I've never been able to figure out how it's supposed to be used, is it supposed to be eaten crunchy? I found eating furikake crispy unpleasant for my teeth. I let it get soft on the hot rice but then I have to use half a bottle to make it taste like anything (for a single bowl portion of rice). Rather expensive by the bottle, I should try your 'no recipe'... can it be kept in the freezer to prevent going stale?
Furikake (the dry kind) is usually eaten crunchy. The commercially sold ones usually contain a lot of salt, so if it's not flavoring your rice, perhaps you're getting a low-sodium type? There's also a wet type of furikake that has not been dried, so perhaps that's something you would enjoy more. It's basically this recipe, but cooked on the stove briefly (to burn off the alcohol) instead of dried in the oven.
@@NoRecipes Thank you, good to know, I think the furikake I got was a normal kind, ebi flavored. I'm going to try your recipe, it does sound good... :)
@@eLMo-bu5vo Hi eL Mo, I don't think I've ever seen a shrimp flavored furikake, so it's hard to say how mine one would compare, but my guess is that it will be less fishy. Hope you enjoy it!
This furikake is perfect for seasoning rice in a bento box. If you want to see some more bento-friendly recipes, check out this playlist: ruclips.net/p/PLP3Ew88wjvg-w6jvBFn4im0naika0MXTB
Wow! I didn't know making this at home was even possible! Lots of the store-bought stuff is either loaded with chemicals or expensive. Thanks for sharing this man!
You're welcome! I don't like the store-bought stuff because it's loaded with MSG and other additives and food coloring. This isn't too hard to do.
@@NoRecipesI am so loads making this, Marc. What other ingredients would you recommend to be added?
@@tanluwils1736 It kind of depends on what you want to go for. This is super basic, so you may want to try it this way first and then change things up as you want.
@@NoRecipes but msg isn't actually bad for you though
@@tyciydf.7e397 I never said MSG is bad for you. I don't like the way it tastes (it has an overpowering umami that's kind of like artificial sweetener to me), glutamate is fine in moderation (i.e. from natural sources), but packaged food brands overdo it IMHO. Kinda like the difference between using chili peppers in food and adding capsaicin as an additive.
Thanks!
Thank you so much for the support Rachemus! I hope this means you enjoyed the Furikake? Have a great week😀
I attended a wedding where they served furikake Chex mix as snack/appetizer before dinner was served. Everyone at the table were trying to get some before it ran out.
😆 yes furikake and Chex is a match made in heaven!
@@NoRecipes Good to know!
I bake it yesterday heavenly delicious. Thank you 🍾️🌹❤️
Happy to hear you enjoyed it! Thanks for dropping by to let me know!
I've only recently discovered your channel but it's incredible! Each and every video looks so professional and your recipes are fantastic. You deserve so many more subscribers!
Hi Christian, welcome to the channel, and thanks so much for the kind words! We've doubled in size over the past 6 months, and with the support of people like you, hopefully we can continue that trend😀
New viewer here! just wanna drop a quick message to tell you that I really enjoy your video!!! I'm a professional chef and F&B operator... and I still find it informative and interesting! I can tell you put a lot of thought in your video.... definitelywill be going through your channel to watch more vids for fun!!!
Welcome to the channel Topsyn! I'm glad you found this video helpful. My approach to these videos is to teach techniques that can be used across any cuisine, so hopefully you'll be able to put some of this to use at work 😉
Is very easy and Yammy add to my rice. Thanks for showing us!
You’re welcome !
I will put this recipe on my list food recipe to try thanks marc
You're welcome, I hope you enjoy it!
you;re so energetic!
I just subscribed, thank you for the positive vibe!
Thanks, and welcome to the channel😃
Absolutely love your recipes!! Thank you so much for this quality content!
I'm so happy to hear it! Thanks for taking the time to let me know😀
Thank you for sharing this recipe!
My pleasure 😊
Thank you Marc for this great and simple 振り掛け recipe. I've been buying 振り掛け at supermarkets here in California but now I could follow your recipe and make it myself. BTW I enjoy your Bento Expo show on NHK World channel. Great work!
You're welcome! Thanks for watching Bento Expo!
This one rly helps! Cuz nowadays our food r so much poluted by additive stuff and artificial sweetener. Even the sprinkles are! So even if I wanted to eat sprinkle with rice I couldn't...thank you so much Mr.Matsumoto! You r the saver! This week I will teach this sprinkle recipe in English class! Yaaaaay!😄😄😄👍👍👍I rly appreciate you! 💐💐💐
You're welcome!
I love putting Furikake on my popcorn
Great call! It's such a versatile condiment. I also like sprinkling it on salads.
Thank you so much!!!!🥰
You're welcome!
Creativity gets a subscribe from me ...松本さん、ありがとうございます。
Thank you Melanie, and welcome to the channel! チャンエルへようこそ！
I like to make furikake with my leftover kombu and bonito after making awase dashi. I usually fry it, but I'll give this method a try next time!
That's a great way to prevent food waste! I use the frying pan method when I'm trying to make nama-furikake, but to get it very dry and crispy the oven method works better.
I tried the recipe and it was awesome!! Thanks from Argentina! I love my hot Rice with Furicake! Note: I cant't get the Katsuobushi but I replaced with Little shrimps that I cooked and chop very little when get dry! :)
I'm glad to hear you enjoyed it Bruno! Great idea on the substitution!
@@NoRecipes Delicious looking recipe. Is there such a thing as a vegan, alcohol-free furikake?
@@onlooker4564 ruclips.net/video/vJMyKTol86o/видео.html Regarding alcohol, if the furikake is crisp, it means there is no liquid remaining and since alcohol turns to vapor at a lower temperature than water, it should not contain any alcohol.
Love your video ❤❤❤❤❤
Thanks Michelle, I'm so glad to hear you enjoyed it!
Thank you so much for sharing your recipe, I will be trying this tomorrow to compliment a Miso Carbonara dish I will be preparing tomorrow! :-)
You're welcome, I hope you enjoy it! Love the sound of miso carbonara!
You are awesome!
Thanks Joee!
*No Recipes* I like your video
6:50 That's how you're supposed to eat popcorn: by the handful! 😃
Another great and simple recipe, btw. Thanks for that!
I often use the leftover katsuobushi and kombu from making dashi for furikake. I dry it in the pan, season it with soysauce, salt and sugar, then dry again in the pan (next time , though, I will use the oven like you did) and add shredded nori and sesame seeds.
If I have, I also grate cured and dried egg yolk into the dried mix.
I'll try your recipe next. You can never have enough variants of furikake!
😆 My thoughts exactly! Great idea grating cured egg yolk into the mix, it would add a nice pop of color and richness. I do a wet furikake with spent ingredients for dashi as well, it's a great to way to upcycle something that would normally get tossed out.
Thanks, I will try this! Btw.. has anyone else watched this with captioning on? LoL
Hi Jane, Google, automatically captions these and they're not very accurate, sorry about that!
@@NoRecipes I totally understand. It's not your fault, don't apologize! I honestly think it's hilarious! Myself, I'm not offended (I'm sansei)
Thanks for the great recipe! Is it possible to omit the sake?
Hi Ayesha, sake is added to increase the amount of umami in the furikake (sake contains a lot amino acids, which trigger the umami taste receptors in your mouth). Because the furikake is 100% dehydrated all of the alcohol will be evaporated. If you still want to omit it, it will turn out okay, but it won't be quite as savory.
@@NoRecipes Thank you for your reply! I din't realize the significant impact sake has on the flavour of the furikake.
@@akka870 You're welcome! Sake is a pillar ingredient in Japanese cuisine, along with soy sauce, miso, mirin and dashi. It's one of the ingredients that makes Japanese food taste Japanese.
I bought the Furikake from Trader Joe's a while ago and it had too much Nori and not a lot of the other ingredients (I'm not a real big fan of the Nori but I'll eat it) So I was thinking of going to an Asian market or making it myself. This looks pretty easy
I’m not a huge fan of packaged furikake either. If you try this, I would recommend making it as written once, but then you can change up the ingredients and seasonings to suit your tastes. I hope you enjoy it!
Tasty
Thanks!
niiice, do you have a link to that silicon mat for the oven? seems super useful.
Hi TTG, is one of these: amzn.to/3igat7W Silpat is another brand that is good.
Best
Thanks!
Thanks so much for sharing this and keeping it simple.
We got addicted to a Furikake Mix, but our Asia store doesn't sell it anymore and it was unreasonable expensive anyways. I might me able to get my hands on Katsuobushi and try this.
Is it possible to just leave the spinach? I rarely find it fresh and it seems a waste for so few of it.
You have a very nice way of presenting and explaining. I'll check out some of your other videos as well.
Thanks for the kind words! If you can't find Katsuobushi locally in stores, try searching for it online. As for spinach, it's mainly there to add color, so yes it can definitely be omitted. Welcome to the channel by the way!
Hi can I replace spinach with aonori flakes? Will the resistance change?
Hi Galuh, yes, aonori would work great! I would add it at the end though, otherwise the time in the oven will cause the aonori to discolor.
Matsumoto-san, I am pleasently surprised to see you out of NHK's Bento Expo series xD
Thanks for tuning into Bento Expo, and for finding me on here!
Thank you so much for the recipe. how long can i keep it?
Hi Daniela, stored in a sealed container in a cool dry place it should last for about a month. You can also try putting a desiccant packet in the container with it which should help it last a bit longer. The main issue is that it starts to lose its crispness as it absorbs humidity from the air. It will take longer, but the next thing to go will be the oils the various components going rancid, but you'll know by the smell/taste that this has happened.
@@NoRecipes thank you 😊
Hey! Great recipe! Question: other recipes on RUclips include kombu. Is there a reason yours doesn't?
Thanks Omri! Konbu is a very thick type of seaweed, so unless you are making a "wet" style of furikake, it will be unpleasantly tough in furikake. That being said, you can use the umami from konbu a number of ways. The easiest would be to use konbu-cha (the kelp tea, not the fermented tea beverage). It comes in a powder form and can be added like salt to the mixture.
@@NoRecipes oooh that's the answer I was looking for. Thanks!!!
That's a nice fancy microwave. I assume that's only available in Japan? Would it work in North America, or do you need some kind of power converter?
Hi Donej, to be honest I'm not sure if this is available in North America or not. It's a hybrid microwave/steam oven made by Panasonic, and I bought it about 10 years ago when I first moved to Japan. I honestly don't use any of the functions other than the automatic sensor-based heating function because I can't read any of the menus, but I the auto function works really well for reheating (it shuts off as soon as things start to boil).
Can you substitute baby spinach or herbs? Or would they be too strong in flavor?
Hi Kaye, baby spinach will definitely work. As for herbs, I've tried this with both Shiso and Basil and they're both delicious in their own ways. They do impart a flavor of their own though (not necessarily bad) but if you just want the color, spinach is the best bet.
This is gonna be a pain in the butt to try to make in my fish oven. I should be able to cover it in foil and it should work. I've also seen people just dry it out in a nonstick pan. I wanna make a furikake kaarage and send a picture to Bento Expo. Maybe I can be on NHK someday lol
Hi Greg, assuming you're talking about a Japanese fish grill, I would not recommend doing this in one. They are meant to broil fish. This needs a low temperature heat source to slowly dehydrate it, otherwise the sugar in it will burn. If you don't have an oven or a dehydrator, I'd recommend doing this on the stove over very low heat. As for making karaage with this, it's cool idea, but I think the sugar in it will cause it to burn before the chicken is cooked through.
I've never been able to figure out how it's supposed to be used, is it supposed to be eaten crunchy? I found eating furikake crispy unpleasant for my teeth. I let it get soft on the hot rice but then I have to use half a bottle to make it taste like anything (for a single bowl portion of rice). Rather expensive by the bottle, I should try your 'no recipe'... can it be kept in the freezer to prevent going stale?
Furikake (the dry kind) is usually eaten crunchy. The commercially sold ones usually contain a lot of salt, so if it's not flavoring your rice, perhaps you're getting a low-sodium type? There's also a wet type of furikake that has not been dried, so perhaps that's something you would enjoy more. It's basically this recipe, but cooked on the stove briefly (to burn off the alcohol) instead of dried in the oven.
@@NoRecipes Thank you, good to know, I think the furikake I got was a normal kind, ebi flavored. I'm going to try your recipe, it does sound good... :)
@@eLMo-bu5vo Hi eL Mo, I don't think I've ever seen a shrimp flavored furikake, so it's hard to say how mine one would compare, but my guess is that it will be less fishy. Hope you enjoy it!
Fantastic recipe! I love Furikake, but the store bought version was too salty and tasted artificial. This is a great idea - thank you!
Hi Mina, I'm with you! This is significantly less salty than the store-bought type.
Soma brought me here
Welcome!
P