Carrot And Sesame Furikake

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• , finely chopped or grated carrot
• 4 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1/2 tablespoon raw sugar or 1/2 tablespoon light brown sugar
• 1/4 teaspoon red pepper flakes
• salt

Recipe

• 1 peel and finely grate or chop the carrots - a food processor makes this go a lot faster.
• 2 heat up the non-stick pan over low-medium heat. put in the carrots, and let dry-cook slowly (kara iri), stirring occasionally, until it’s dried out quite a bit and has reduced to about 1/4th of its original volume.
• 3 the drier the carrots, the longer the furikake will keep, but you can keep it at the slightly-moist stage as long as you’ll be using this up within a week or so. (this stage does take awhile (about 15-20 minutes) but you don’t have to watch it constantly.).
• 4 add the soy sauce and stir rapidly until the liquid is evaporated. using a light-colored soy sauce will help to preserve the orange color better, but a dark one will taste as good. add sugar.
• 5 shove the carrot aside to make a hole in the middle of the pan. pour the sesame seeds in there and stir until a couple start to ‘pop’. rapidly stir around and take off the heat.
• 6 add the nanami tohgarashi. sprinkle a bit onto some plain rice, and taste; if needs it, add a little salt and more nanami tohgarashi if needed.
• 7 makes about 1/2 cup. store (after it’s completely cooled) in an airtight container in the refrigerator, and try to use up within a week. it can be sprinkled on rice, soups, etc.