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Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Wakame furikake

Sunday, June 20th, 2010
Fukikake and rice. It's the easiest meal I can think of. When I was in school, I would often mix my furikake and rice and make an onigiri. The fancy furikake in the refrigerated section in Japanese stores isn't cheap. The other day I was wondering around a grocery store and had a craving for fresh furikake and ended up paying 5 dollars for one tiny 1.7 oz. (50gram) bag.

I decided it was time to start making my own furikake. It's simple and hardly takes any effort at all. Plus you can use a mallet or surikogi (Japanese pestle) to mash it up and that's always fun. This furikake has two types of seaweed and served on a steaming bowl of white rice, reminds me of the ocean.

3/4 cup of dried wakame (seedweed) (It comes precut in plastic bags.)
2 teaspoons of soy sauce
1 teaspoon of mirin
1 tablespoon of toasted white or golden sesame seeds
1 tablespoon of aonori (another variety of dried seaweed)
1 teaspoon of sugar
1/4 teaspoon of sea salt (optional)

1) Put the wakame into a plastic ziplock bag and smash it with a mallet or surikogi stick. You can use a mortar and pestle, which is fun but you also get some pieces flying out if you try to crush it in a circular motion so you'll have to crush it by pushing down on the pestle and grinding it against the mortar.
2) Use a non stick frying pan and on low heat add the wakame and toast for about 1 minute.
3) Turn off the stove and add the soy sauce, mirin and continue to toast with a wooden spoon.
4) Add the sesame seeds and stir.
5) Let cool a bit and add the aonori and sugar.
6) Cool completely and store in an air tight tight container.

I'm using a Japanese mortar and pestle. Use your free hand to shield the pieces from flying out. You can use the plastic bag but I'm trying to be a little green.
Wakame furikake-crush wakame

Crush into small pieces. You don't want large chunks.
Wakame furikake-size of wakame

Add the sesame seeds.
Wakame furikake-ingredients in the frying pan

Add the aonori.
Wakame furikake-aonori in

Serve on a steaming bowl of rice to release the oceany goodness of the seaweed.
Wakame furikake-over rice

You can also mix it into a bowl of hot rice, salt your hands with sea salt and ball it up into a musubi (Japanese rice ball).
tags: Wakame  Goma 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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