This Furikake, or rice seasoning containing sesame seeds and salt, is entitled ebi fumi, for shrimp flavor. Both one of the sweeter and crunchier furikake, this recipe is quite easy to make. I always appreciate a home made furikake over store bought. Not only for it’s drastic price difference, but also because there are so many less filler and preservative ingredients added. One other difference is the color. The dried shrimp I purchased are not the bright pink you see in the processed versions. I’m guess this, too, is probably a good thing.
Furikake is traditionally eaten over rice, but they go just as well with noodles. In fact, the bonito and shrimp in this particular mix would really boost any ramen or even pho. Another favorite place for furikake use is over eggs, and of course, you can use any number of these ‘sprinkles’ to spruce up your sushi or sushmi.
As a personal note: Don’t be put-off the pungent smell of this particular furikake, as the flavor really is incredible!
Ebi Fumi Furikake
By: Semiserious Chefs
Makes: ~1/4 cup
Ingredients:
- 1 t sea salt
- 1/8 t soy sauce
- 1 1/2 t sugar
- 1/8 t sake or michiu
- 1 t ground bonito flakes
- 1 T grated egg yolk bottarga
- OR hard boiled egg yolk
- 2 1/2 T sesame seeds
- 2 1/2 T fine chopped ground shrimp
- 8 roasted seaweed snack sheets; cut into short strips
- OR one sheet of nori; cut into small strips*
*This may require the addition of more salt to taste
Directions:
- Whisk together the salt, soy sauce, sugar, and sake.
- Add the ground bonito flakes, and shrimp, and mix well.
- Stir in the sesame seeds, seaweed, and grated egg yolk.
- Serve over rice, noodles, or other favorite dish.
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