Recipe: Appetizing Homemade FURIKAKE (Udang dan Tuna Asap)

Masakan Laut and Seafood.

Homemade FURIKAKE (Udang dan Tuna Asap). Made with kombu and katsuobushi, this Japanese seasoning can be used on rice, onigiri, udon, soup, salad, popcorn Homemade furikake is rice seasoning made with leftover kombu and katsuobushi from making dashi. This video will show you how to make homemade Furikake, rice toppings which are made of dried seafood and seasonings. There are many commercially made furikake available for purchase, but it's easy enough to make yourself.

Homemade FURIKAKE (Udang dan Tuna Asap) This traditional version gets its savory, umami-loaded flavor from ingredients like McCormick® Sesame Seed, bonito flakes and dried nori. Its coarse texture adds color and crunch - sprinkle on anything you'd add salt and pepper to. Furikake, the savory and salty Japanese seasonings for sprinkling on rice, merits an entire section even in Manhattan's tiniest Japanese markets. You can have Homemade FURIKAKE (Udang dan Tuna Asap) using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Homemade FURIKAKE (Udang dan Tuna Asap)

  1. You need 25 gram of wijen putih.
  2. You need 2 lembar of nori.
  3. You need 25 gram of udang sungai kering.
  4. Prepare 15 gram of ikan tuna asap sangrai.
  5. You need 1/4 sdm of gula.
  6. It's 1/4 sdt of garam.
  7. Prepare 1/5 sdt of bawang putih bubuk.

I relied heavily on furikake when I lived in a dorm room with just a rice cooker for making dinner. Furikake tastes good on almost any savory food you. I am calling this colorful dish confetti, because it's not quite assertively flavored enough to call it furikake. It is sort of a no-sugar (low-carb) and much lower calorie variation of Cooked to Death Hot and Sweet Peppers, though I have made the hot peppers optional.

Homemade FURIKAKE (Udang dan Tuna Asap) instructions

  1. Siapkan bahan. Sangrai, wijen, udang kering dan ikan tuna asap secara terpisah. Wijen hingga kecoklatan, udang dan ikan tuna hingga kering..
  2. Haluskan udang yang sudah di sangrai. Haluskan pula ikan tuna asap nya. Terpisah ya. Nori tidak saya sangrai karena sudah kering..
  3. Dalam wadah, campur semua bahan. Setelah dingin, taruh dalam toples. Simpan dalam kulkas. Di dalam freezer bisa sampai 1 bulan. Diluar frezeer kuat 2-3 minggu. Selamat mencoba..

It's also simple to make your own; try our version here. This butter works well on seared steak or roast fish, or melted and tossed through freshly popped corn. Furikake fried rice with hot-smoked salmon. Sambal goreng udang roughly translates to "fried chile prawns" and is a traditional Indonesian dish. I bought a container of this furikake and noticed there's a lead warning on the back: "Warning this product contains lead and lead compounds, which are known to the state of California." Read the Does furikake expire? discussion from the Chowhound Home Cooking, Japanese food community.