Radish Bonito Shrimp Furikake

1. 1

   Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.

2. 2

   Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.

3. 3

   Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).

4. 4

   Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.

5. 5

   This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.

6. 6

   Variations: add some sesame seeds, red pepper flakes, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.