FURIKAKE is a dry Japanese seasoning that is enjoyed on hot rice. There are a few different varieties you can buy using different ingredients like vegetables, egg, fish, and meats. Using this recipe with you can make Japanese style FURIKAKE using tinned tuna and a few Japanese ingredients.
When I was at an Asian shop a lady was looking for Japanese FURIKAKE and asked about what was in it. The got me thinking about making a recipe that is cheap, easy, and tasty using simple ingredients you can easily obtain.
For this recipe don’t use the tuna in oil varieties. You don’t want your FRIKAKE to be oily so use tuna in water. It makes prepping the tuna easier.
In my YouTube video I toast the nori-sheets to make them nice and crispy and also bring out the beautiful smell and flavour. Toasting the sesame does the same thing and adds to the final product.
you can use FURIKAKE on other dishes not just on rice. It makes a great topping for pasta, salad, Udon with soup, and ramen etc.
Sometimes when I’m feeling lazy I just use FURIKAKE on my breakky or lunch.

オーストラリアのスーパーで手に入るもので自家製ふりかけを作ろうと、ツナ缶を手にしてこれなら簡単にできると思いレシピを作りました。日本なら乾燥エビや小魚が手に入りますが、こちらでは誰も使わないからな〜。こっちのスーパーでふりかけは手にはいりますが、ちょっと高いのよね〜。日本では９８円ぐらいで買えるのを知っているから買いたくない！！
オーストラリ人にふりかけ人気が出てきています。日本に行って、知ってくるのでしょうね〜。水煮のツナ缶を使うことで処理が簡単ですし、ゴマを煎ることで香ばしい味のふりかけです。

Homemade FURIKAKE

| Prep Time : 20mins | Total Time : 30mins

Ingredients

Method

1. Add the contents of both tuna tins into a bowl then using a strainer drain the water.
2. Heat a frypan over mid heat adding the 50g sesame and stirring until light brown. Put it into a bowl and let it cool.
3. Add the tuna to the frypan reducing the heat to between mid and low to remove excess moisture. Stir continuously to prevent the tuna sticking to the pan and burning.
4. Reduce heat to low and add the ½tsp salt and ½tsp sugar to the tuna and stir well. Once the tuna is dry turn off the heat and let it cool.
5. Roast the nori-sheets over a flame (mid flame) to make them crispy. Be carefully not to burn your hand.
6. Tear the nori-sheets with your hands and add them to your food processer.
7. Add 1 Tbsp salt and 50g sesame to the food processer and blend well.
8. Add the two 2.5g packs of bonito flakes to the food processer and blend well.
9. Add the nori, sesame, and bonito mix into a bowl.
10. Add the dry tuna in to the bowl then mix well.
11. Pour the FURIKAKE into a jar or airtight container. You can keep the FRIKAKE in your fridge for 1 month.

You can buy bonito flakes at Asian shops

自家製ふりかけ

| 準備時間：２０分 | トータル時間：３０分

材料

作り方

1. ツナはよく水気を切る。
2. フライパンを温めゴマを香ばしくなるまで煎る。冷ましておく。
3. ツナを完全に水気がなくなるまでフライパンで炒める。
4. 小さじ1/2 塩と小さじ1/2砂糖をツナに追加して更に炒める。冷ましておく。
5. 海苔がパリパリしていなっかたら火であぶる。
6. 海苔を手でちぎり、フードプロセッサーに入れる。
7. 大さじ１塩と冷めたゴマをフードプロセッサーに入れて撹拌する。
8. 鰹節をフードプロセッサーに入れて更に撹拌する。
9. 撹拌したものをボウルに写して、完全に冷めたツナを入れてよく混ぜる。
10. 容器に移す。冷蔵庫で１ヶ月大丈夫です。