What is Furikake?
a) A furry mammal that is cousin to the panda and koala
b) A modified form of karate
c) An expletive used to express hunger
d) Any dry Japanese condiment meant to be sprinkled on top of rice.
e) The name of my dog
If you answered (d), you are a Japanese culinary whiz! According to Wikipedia, “Furikake (振り掛け/ふりかけ ?) is any dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, vegetables, etc. are often added to the mix.”
Added to chex cereal and a sugary syrup solution, furikake creates a party in your mouth - the sweet and salty, chewy and crunchy combination makes for the perfect afternoon snack.
Here is a photo of the Furikake I use to make Furikake Chex.
FURIKAKE CHEX RECIPE
You will need:
• 2-9x13 pans
• 2 large spoons or spatulas for mixing
Dry Ingredients
• 1 jar of furikake (see photo – available in asian supermarkets)
• 8 cups of cereal (choose a few from the following: rice chex*, corn chex*, wheat chex*, crispix, pretzels, pretzel sticks*, bugles*, japanese rice cracker mix*, honey comb, peanuts* and other nuts. I usually use 1 c each of the asteriked items, except for Japanese crackers and wheat chex which I use 2c, and peanuts only 1/2c)
Sauce Ingredients
• 1/4 c Karo's light corn syrup
• 1/2 c sugar
• 1/4 c vegetable oil
• 1/4 c melted butter
• 1 T soy sauce (or two packets take out soy sauce)
Directions
1. Preheat oven to about 215 degrees
2. Mix all cereal ingredients in giant pot or tub. Spread in an even layer on 2 trays.
3. Generously sprinkle furikake evenly over cereal on tray.
4. Mix and bring the sauce ingredients to a boil in a small pot. Do not overboil. Turn off heat.
5. Immediately pour half of sugar sauce on Tray 1. Set pot back on stove to stay warm. Using your two spatulas or spoons, fold and toss cereal on tray to evenly coat cereal mixture. Do this quickly.
6. Returning to sugar mixture that is kept hot on stove and give it a good stir. Repeat Step 5 on Tray 2.
7. Bake on middle rack for at least 1-2 hours at 215 degrees, or until crispy, mixing every 30 minutes.
8. Cool before serving.
Furikake Chex will keep fresh if kept in airtight container for several months. Do not make more than double the recipe, since the sugar mixture cools very quickly.
This blog entry is dedicated to MS, teacher of Furikake Chex & originator of my modified recipe above. And to WH who loves to eat Furikake Chex and thus inspires me to make it more than once a year.
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