Yasai Fumi Furikake is also known as veggie furikake. As yasai fumi means ‘vegetable flavor,’ it’s a wonderful way to take those otherwise nearly indistinguishable ‘healthfood’ vegetable chips, and turn them into something tasty.
Now there are two common varieties of these vegetable snacks. For this recipe I used the vegetable chips, but one could also just as easily use the vegetable sticks. Because one of the most distinguishing features of furikakes in general is texture, I ground the vegetables together coarsely, and not completely into a powder. The next big decision was the addition of just a dash of vegetable broth powder. This can easily be found with the bulk herbs in most health food departments. Having decided on the right amount of salt and sugar the last ‘secret ingredient’ was sake. Interestingly, it is the first to be added when making this recipe, and with good reason. The dry ingredients soak up the liquid so you don’t end up with soggy seaweed. I felt that the sake was really needed as a liaison between the flavor of the ground vegetables and the sweet sugar; akin to using mirin.
The sweet and salty flavors of this particular furikake make it great for rice, of course, but also for scrambled eggs or omelets, on grilled or poached fish, raw or roasted vegetables, noodles, and don’t forget popcorn! The sweetness and familiar ingredients also make this a great choice for introducing children to the world of furikake.
Yasai Fumi Furikake (Vegetable Furikake)
By: Semiserious Chefs
Makes: ~1/3 cup
- 2 T sesame seeds
- 1.5 T coarse ground vegetable chips/sticks
- 4 roasted seaweed crisp sheets; snipped into small squares
- OR 1/2 of a nori sheet with additional salt to taste
- 1/2 t sugar
- 1/8 t sea salt
- 1/8 t vegetable broth powder
- 1/4 t sake or michiu
- Add the vegetable broth powder, salt, and sugar to a small dish.
- Stir in the sake.
- Add the sesame seeds, ground vegetables, and seaweed, and stir well to incorporate.
- Serve over rice, fish, noodles, vegetables… the options are endless.