Name: Furikake
Cuisine: United States
Ingredients: 20 g (⅔ oz.) wild rice; 30 g (1 oz.) dried kombu; 1 L grapseed oil for frying; 20 g (⅔ oz.) gold-grade nori, toasted over low heat; 45 g (1½ oz.) delicata squash seeds, cleaned and dehydrated overnight; 10 g (⅓ oz.) freshly shaved katsuobushi; Olive oil; 10 g (⅓ oz.) black sesame seeds, lightly toasted; 45 g (1½ oz.) white sesame seeds, lightly toasted; Kosher salt; 2 g nutritional yeast; 40 small leaves Toscano kale

Ingredients

45 g (1½ oz.) delicata squash seeds, cleaned and dehydrated overnight
20 g (

Method

Heat grapeseed oil to 390°F (200°C) and fry wild rice from raw until puffed, drain and cool. Then let the oil cool down to 325°F (160°C) and fry the delicata seeds until golden and crispy. Drain and cool. Toss kale leaves in just enough olive oil to coat them and season with kosher salt and nutritional yeast. Lay out on silpat and place another silpat on top. Bake at 275° F (130°C) (if using a