The base for any furikake is sesame seeds and salt. The name noritama comes from nori, or ‘sea weed,’ and tama, short for tamago, which means ‘egg.’ This ‘sprinkle’ for rice is hugely popular not only in Japan but all over the world. Noritama furikake is easy enough to purchase, even common in many US grocery stores, but the ingredients are super cheap, and by making it yourself you eliminate a huge amount of preservatives. Plus, you gain control over the ingredients within that you may like more or less.
For my own personal noritama I use egg yolk bottarga. I strongly suggest it for the wonderful dept of flavor it brings, but if you’ve come across this recipe and are in a hurry you can just as well boil an egg and use the yolk. As for the nori, using the popular snack sheets is quite easy and they have great texture and flavor, but if you would prefer, one sheet of nori sushi wrapper suffices just fine.
Furikakes are most commonly sprinkled over steamed rice, but you can always add them to whatever dishes you enjoy. They’re great on any type of grain, over noodles, as a seasoning for sandwiches or avocado toast, and are especially good on grilled or baked fish.
Noritama Furikake
By: Semiserious Chefs
Makes: ~1/4 cup
Ingredients:
- 1 t sea salt
- 1/8 t soy sauce
- 1 t sugar
- 1/8 t sake or michiu
- 1 t ground bonito flakes
- 2 1/2 T sesame seeds
- 8 roasted seaweed snack sheets; cut into short strips
- OR one sheet of nori; cut into small strips*
- 1 salted aged egg yolk; grated
- OR one boiled egg yolk; grated
*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 mix well.
- Stir in the sesame seeds, seaweed, and grated egg yolk.
- Serve over rice, noodles, or other favorite dish.
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