The third installment of the 'Rice Thief' series from Kouta Kensuke is here! This addictive savory furikake features crispy fried sansho (small dried sardines), the punch of garlic, and a special blend of seasonings. It's a versatile topping perfect for onigiri (rice balls) and noodles.
Ingredients
Main Ingredients (Easy to make batch)
- Chirimen Sansho (small dried sardines) 50g
- Minced Garlic 1 clove
- Toasted White Sesame Seeds 2 tsp
- Roasted Nori (full sheet) 1/2 sheet
Seasonings
- Sesame Oil 1 tbsp
- [A] Soy Sauce 1 tsp
- [A] Cooking Sake (Rice Wine) 1 tsp
- [A] Mirin (Sweet Rice Wine) 1 tsp
- [A] Honey 1 to 2 tsp
Steps
- Dry-toast the Chirimen Sansho (small dried sardines) 50g in a pan without any oil. This crucial step removes moisture, enhancing fragrance and allowing the seasonings to deeply penetrate.
- Once fragrant, remove the sansho from the pan.
- Lower the pan's heat and quickly wipe the surface with a paper towel.
- Add Sesame Oil 1 tbsp to the pan, then add Minced Garlic 1 clove and sauté over low heat until fragrant. Be careful not to burn the garlic.
- Once the garlic is fragrant, return the dry-toasted sansho to the pan and coat them with the sesame oil and garlic aroma. Returning the sansho after dry-toasting allows the flavors to penetrate much better than if fried from the start.
- Add Cooking Sake (Rice Wine) 1 tsp, Mirin (Sweet Rice Wine) 1 tsp, and Soy Sauce 1 tsp in order and mix well.
- Add Honey 1 to 2 tsp to add richness and thicken the mixture. The honey provides depth and a slight glaze.
- Add Toasted White Sesame Seeds 2 tsp and stir-fry briefly.
- Continue to stir-fry, evaporating any moisture, until the seasonings are well coated onto the sansho and the mixture becomes crumbly.
- Optionally, crumble in Roasted Nori (full sheet) 1/2 sheet to mix into the furikake. Adding crumbled nori enhances the oceanic flavor and aroma.
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