Shiso Furikake (Rice Seasoning)

Name: Shiso Furikake (Rice Seasoning)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 cup loosely packed fresh perilla leaves (I used green perilla here); 1 and 1/2 tsp toasted sesame seeds; 1/2 tsp salt; 1/2 tsp sugar; 1/2 tsp gochugaru (Korean chili powder) (optional)

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 3

Author : Thomas

japanese furikake shiso furikake

Ingredients

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1 cup loosely packed fresh perilla leaves (I used green perilla here)1 and 1/2 tsp toasted sesame seeds1/2 tsp salt1/2 tsp sugar1/2 tsp gochugaru (Korean chili powder) (optional)

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Instructions

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Step 1

Remove the stems from the shiso leaves and arrange the leaves in an even layer on a baking sheet. Dry the leaves at 170°F (75°C) for about 40 minutes, or until the leaves are very dry.

Step 2

Remove from heat and transfer the leaves to a mixing bowl. Using your hands, crush the leaves into very small flakes. Do not overdo it otherwise you will end up with a powder.

Step 3

Add the toasted sesame seeds, salt, sugar, and gochugaru if using. Stir to combine and transfer to a small jar or container.

Step 4

Sprinkle of top of cooked white rice, tofu, or vegetables to add a subtle herbal and nutty flavor! Furikake will keep for up to 2 months stored in an airtight container, at room temperature.