Furikake （ふりかけ）is a Japanese seasoning to add as toppings on rice to create even better taste. We received inquiries such as “Is there any other recipes except to use as rice seasonings” after the last article. Hence, all of us from FUN! JAPAN have tried to come out with our own recipes. Do have a try!
Toasts ~Cheak-san from Malaysia ~
Ingredients: Vegetable furikake, chicken nuggets, mushroom, cheese, chili sauce
Directions:
(1) Place the cooked chicken nuggets and mushroom on the bread, and add cheese. Then top with furikake.
(2) Toast the bread in an oven.
(3) Add chili sauce according to your preference.
A different version of Thailand’s Bamii Heng (Dry egg noodles)! ~Junko-san from Thailand~
Bamii Heng is a very popular dry egg noodle in Thailand. It is delicious regardless of the presence of soup.
I made one without soup in order to match with the furikake. A bowl of boiled bamii noodles and vegetables are good for health, and the furikake of egg and seaweed as seasoning is sufficient to make it tasty!
With the bamii’s egg powder, then topped with the furikake of egg and seaweed, a simple yet delicious meal is ready!
The salmon furikake is a bit salty but it matches the blank bamii.
Thai people like to add sugar, Thai fish sauce, or chili, there is no need to have extra seasoning with the furikake topping. Have a try of this new recipe!
Easy recipe! Just add furikake to the boiled noodles! ~Jessica from Taiwan~
The glutinous udon noodle is, on par with soba noodles, one of the noodles representative of Japan. During the cold winter, it is usually boiled and served with soup. While in summer it is served with cold sauce.
This time, I tried the curry furikake from the chain curry restaurant “CoCo Ichibanya”. The curry taste is very rich and it is just like a different dish! Feel like now my repertoire of recipes has increased!?
Pep up your fried udon! ~Nera from Indonesia~
Generally, udon is, after boiled, dipped in the “tsuyu” sauce and eaten, or served with hot “tsuyu” sauce. Recent years, however, fried udon has become the mainstream. The glutinous udon fried together with vegetable gives a different taste. And, if topped with furikake, it gets even tastier!
Fried udon (for 2 person)
Ingredients:
- Udon (2 servings)
- Garlic (1 clove)
- Cut vegetables (Cabbage, garlic, bean sprout, others)
- Soy meat (replacement of meat)
- Soba sauce (2 tablespoons)
- Soy sauce (1 tablespoon)
- Wasabi furikake (1 small bagg)
Directions:
- First, fry the garlic, then add in meat and vegetables.
- When the meat and vegetables are cooked, add in udon.
- Add 50cc of soup, then add in sauce and soy sauce.
- When the soup is absorbed, it is ready to be served.
- Place the noodles on a plate and top with furikake.
Stir fried tofu, egg and noritama (mix of seaweed and egg) ~A Japanese staff who loves South East Asia~
It is so easy to prepare the dish! Wrap the tofu in kitchen paper to remove the water content. Heat some salad oil in the fry pan and add in crumbled tofu (1 piece), 2 beaten eggs, and lots of noritama. Stir fry till it is dried. It is very delicious with the fluffy texture, you will fall in love with it.
Fried seaweed egg ~Idea from another Japanese staff~
Mix 2 eggs with 2 tablespoons of your favorite furikake and make the omelet using egg fryer. Once baked, place the omelet on a chopping board and cut into suitable size when it gets a bit colder. This is suitable for breakfast or bento. You may need some skills to bake omelet, but have a try as it is one of the egg dishes representative of Japan.
Use furikake as a topping or mix with the daily dishes, and you can taste a little of Japanese flavors… When you are on a visit to Japan next time, do buy furikake as your souvenirs!
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