Tamago "noritama" furikake – Japanese rice seasoning
Serving Size
1 jar
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
Ingredients
- 2 eggs - hard-boiled (boil for 10 min) and chopped finely with your food processor
- 2 tsp sugar
- 1/4 tsp fine salt
- 1/2 tsp mirin
- 1/2 tsp cake flour
- 2 tsp roasted white sesame
- 20g soup pearls / perles de potage (Backerbsen) - crush into crumbs
- 1g katsuobushi (bonito flakes)
- 1 1/2 tsp dashi powder / hondashi
- 1/2 tsp soy sauce
- 1/2~1 sheet sushi nori / seaweed - cut into small pieces
Instructions
- 1. Fry the egg in a frying-pan (without oil) over low heat until crisp for about 25~30mins. Stir from time to time to avoid burning. Then transfer onto a plate to dry up.
- 2. In an another frying-pan (without oil), add sesame, crushed soup pearls and katsuobushi and fry lightly. Then add ingredient dashi powder and soy sauce to season, continue to simmer for about 5~6 mins, stirring constantly until they are crispy. Then transfer onto a plate to dry up.
- 3. Once both (1 and 2) are dry up enough, transfer into a bowl and add nori (cut into small pieces). Mix.
- Serve over hot rice!
Notes
Place them in a container to keep. I usually keep in the fridge.
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