Carrot and Sesame Furikake |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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From Just Bento Ingredients:
, finely chopped or grated carrot |
4 tablespoons sesame seeds |
2 tablespoons soy sauce |
1/2 tablespoon raw sugar or 1/2 tablespoon light brown sugar |
1/4 teaspoon red pepper flakes |
salt |
Directions:
1. Peel and finely grate or chop the carrots - a food processor makes this go a lot faster. 2. Heat up the non-stick pan over low-medium heat. Put in the carrots, and let dry-cook slowly (kara iri), stirring occasionally, until it’s dried out quite a bit and has reduced to about 1/4th of its original volume. 3. The drier the carrots, the longer the furikake will keep, but you can keep it at the slightly-moist stage as long as you’ll be using this up within a week or so. (This stage does take awhile (about 15-20 minutes) but you don’t have to watch it constantly.). 4. Add the soy sauce and stir rapidly until the liquid is evaporated. Using a light-colored soy sauce will help to preserve the orange color better, but a dark one will taste as good. Add sugar. 5. Shove the carrot aside to make a hole in the middle of the pan. Pour the sesame seeds in there and stir until a couple start to ‘pop’. Rapidly stir around and take off the heat. 6. Add the nanami tohgarashi. Sprinkle a bit onto some plain rice, and taste; if needs it, add a little salt and more nanami tohgarashi if needed. 7. Makes about 1/2 cup. Store (after it’s completely cooled) in an airtight container in the refrigerator, and try to use up within a week. It can be sprinkled on rice, soups, etc. |
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