I am very fond of this kind or savoury sprinkles, which are called ‘Furikake’ in Japan, to eat with Rice. Many Asian grocery stores sell some ‘Furikake’ products but I have never seen ‘Shiso (Perilla) Wakame Furikake’ in Australia. Since I started growing Shiso in my garden, I have some harvest every year, and I wanted to make ‘Shiso Wakame Sprinkles’. I am writing down how I make it.
6 tablespoons (12g) Dried Cut Wakame
1 sachet (2.5g) Katsuobushi (Bonito Flakes)
8 to 10 leaves Shiso (Perilla) *finely chopped
1/2 teaspoon grated Ginger
2 teaspoons Soy Sauce
1 teaspoon Sugar
1 tablespoon Toasted Sesame Seeds
1/4 teaspoon finely ground Salt *optional
- Grind Dried Cut Wakame into fine crumbs using a Grinder, Tough Plastic Bag & Rolling Pin, Mortar & Pestle, Suribachi (Japanese Mortar), etc.
- Rub the Katsuobushi (Bonito Glakes) in the plastic sachet and make into fine crumbs.
- Heat Wakame in a small frying pan over low heat until aromatic. Add Katsuobushi (Bonito Flakes) and Shiso, stir for a few minutes, then remove from heat.
- Add Ginger, Soy Sauce, Sugar and Toasted Sesame Seeds, and combine well. You can mix in finely ground Salt for extra saltiness, but it is optional.
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