Furikake

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Furikake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Furikake is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They're fine and they look wonderful. Furikake is something which I've loved my entire life.

Many things affect the quality of taste from Furikake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Furikake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Furikake is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Furikake estimated approx 30 minutos.

To get started with this recipe, we must first prepare a few ingredients. You can cook Furikake using 7 ingredients and 16 steps. Here is how you can achieve that.

Puedes ver la vídeo-receta aquí: https://www.youtube.com/watch?v=e0c0woT4qQI

Ingredients and spices that need to be Prepare to make Furikake:

1. 250 ml. agua fría
2. 8 gr. katsuobushi
3. 5 gr. alga kombu
4. 5 gr. semillas de sésamo
5. 4 gr. azúcar
6. 1/2 alga nori
7. 1/2 cucharada salsa de soja

Instructions to make to make Furikake

1. Poner en un cazo el agua fría con el alga kombu.
2. Calentar el agua a fuego lento.
3. Retirar el alga kombu justo cuando vaya a empezar a hervir el agua.
4. Añadir un poco de agua fría para que la que está en el cazo deje de hervir.
5. Agregar el katsuobushi y apagar el fuego justo cuando vaya a empezar a hervir el agua.
6. Dejar reposar unos minutos.
7. Cuando el katsuobushi empiece a hundirse, pasar por un colador, reservando el caldo dashi para usar en otras recetas.
8. Dejar secar el alga kombu y el katsuobushi.
9. Picar el alga kombu y el katsuobushi.
10. Cocinar a fuego suave el alga kombu y el katsuobushi hasta que se empiece a secar el katsuobushi.
11. Añadir el azúcar y la salsa de soja y cocinar hasta que el katsuobushi quede seco y crujiente.
12. Dejar enfriar.
13. Tostar ligeramente las semillas de sésamo en una sartén sin aceite.
14. Pasar las semillas de sésamo a un recipiente de metal para cortar la cocción y dejar enfriar.
15. Cortar el alga nori en trocitos pequeños con la ayuda de unas tijeras.
16. Mezclar todos los ingredientes y conservar en el frigorífico dentro de un recipiente cerrado herméticamente durante un máximo de dos semanas.

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