RADISH BONITO SHRIMP FURIKAKE
Make and share this Radish Bonito Shrimp Furikake recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.
- Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.
- Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).
- Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.
- This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.
- Variations: add some sesame seeds, red pepper flakes, etc.
Nutrition Facts : Calories 140, Fat 1.4, SaturatedFat 0.4, Cholesterol 221, Sodium 321.7, Carbohydrate 5.9, Fiber 2.8, Sugar 3.7, Protein 24.9
RADISHES WITH CRèME FRAîCHE AND FURIKAKE
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.
Provided by Andy Baraghani
Categories Bon Appétit snack Appetizer Vegetable Radish Sesame Dip Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Quick & Easy Hors D'Oeuvre
Yield 8 servings
Number Of Ingredients 8
Steps:
- Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
- Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
- To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.
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