Shiso Wakame 'Furikake'

Name: Shiso Wakame 'Furikake'
Cuisine: British
Ingredients: 6 tablespoons (12 g) Dried Cut Wakame; 1 sachet (2.5 g) Katsuobushi (Bonito Flakes); 8-10 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

6 tablespoons (12 g)Dried Cut Wakame
1 sachet (2.5 g)Katsuobushi (Bonito Flakes)
8-10 leavesShiso (Perilla) *finely chopped
1/2 teaspoongrated Ginger
2 teaspoonsSoy Sauce
1 teaspoonSugar
1 tablespoonToasted Sesame Seeds
1/4 teaspoonfinely ground Salt *optional

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Steps

1

Grind Dried Cut Wakame into fine crumbs using a Grinder, Tough Plastic Bag & Rolling Pin, Mortar & Pestle, Suribachi (Japanese Mortar), or etc.
2

Rub the Katsuobushi (Bonito Glakes) in the plastic sachet and make into fine crumbs.
3

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.
4

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.