Savoury rice sprinkles are called ‘Furikake’ in Japan. There are loads of ‘Furikake’ products available from stores over there, and the most popular ‘Furikake’ is ‘Nori & Egg Sprinkles’. Store-bought ‘Furikake’ are crispy and yummy, but have you ever read the very long list of ingredients? You can make ‘Nori & Egg Sprinkles’ at home. You can’t make it crispy, but you know exactly what is in it.
2 Eggs *whisked well
1 pinch Salt
1 sachet (2.5g) Katsuobushi (Bonito Flakes)
1 teaspoon Soy Sauce
1 pinch Sugar
1 to 2 teaspoons Toasted Sesame Seeds
1/2 sheet Toasted Nori *cut into fine strips
Extra finely ground Salt as required
- Heat a frying pan, not-stick pan preferred, over very low heat. *Note: Oil the pan very lightly only if required.
- Whisk Eggs very well, season with Salt, and cook into fine & dry crumble, stirring constantly using several chopsticks. *Note: The dryness depends on your preference.
- Rub Katsuobushi (Bonito Flakes) in the plastic sachet and make into fine crumbs, then mix with Soy Sauce and Sugar in a small bowl. Add to the pan and stir until dry.
- When the Egg mixture is cool, add Toasted Sesame Seeds, Nori and extra finely ground Salt, and mix to combine. *Note: If you store it in the fridge, Nori should NOT be mixed as it will lose the flavour and crispiness.