Furikake seasoning


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Preheat the oven to 140°C/gas mark 1
Start by dehydrating the kale. Trim away the leaves from the stem and toss evenly with a very small drizzle of olive oil. Bake at in the oven for around 30 minutes or until crisp – you can also use a dehydrator if you have one
  • 200g of kale
  • olive oil
Meanwhile, preheat a deep-fryer to 180°C
When the oil is hot, deep-fry the anchovies until crisp – they should naturally rise to the surface and crisp up beautifully (if they sink to the bottom, the oil is not hot enough). Drain well on kitchen paper
Toast the nori sheets by holding over a flame with metal tongs until they go bright green and crisp up – this will only take a few seconds. If you don't have a gas stove, place on a baking tray and grill for 30 seconds to 1 minute until crisp
Using a spice grinder (or mortar and pestle) blitz all the ingredients into a powder – you will need to do this in small batches. Don't worry about getting it too fine, a few whole seeds add a bit of texture
Store in an airtight container for up to 6 months – though it loses some of its vibrancy after a while so is best made fresh in small batches. Serve sprinkled over rice, vegetables or fish for a seasoning with an extra umami hit
Try experimenting with flavours – remove the anchovies to make it vegan, or add dried chilli, wasabi powder or coriander seeds for a different flavour profile
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