Furikake seasoning

20
30 minutes

Ingredients

Furikake

  • 200g of kale
  • 50g of dried anchovies
  • 15 sheets of nori seaweed
  • 100g of sesame seeds, toasted
  • 100g of sunflower seeds
  • olive oil

Method

1
Preheat the oven to 140°C/gas mark 1
2
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
3
Meanwhile, preheat a deep-fryer to 180°C
4
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
  • 50g of dried anchovies
5
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
  • 15 sheets of nori seaweed
6
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
  • 100g of sesame seeds, toasted
  • 100g of sunflower seeds
7
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
8
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