Oral Allergy Syndrome Friendly Homemade Furikake
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Learn more →Ingredients
8 servings
- 3 sheets nori (dried seaweed), cut into small pieces or crumbled
- 3 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- ½ cup bonito flakes (katsuobushi)
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sugar
- ½ tsp fine salt
- 1 tsp dried shiso flakes (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Spread the crumbled nori pieces in a single layer on a baking sheet and bake for 4–5 minutes, until crisp and slightly darkened at the edges. Remove and let cool for 5 minutes, then crumble any larger pieces into small flakes with your fingers.
- 2
While the nori bakes, combine the white and black sesame seeds in a small dry skillet over medium-low heat. Toast, stirring frequently, for 3–4 minutes, until the white sesame seeds are golden and fragrant and you hear them beginning to pop. Transfer immediately to a plate to stop cooking.
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