Furikake

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

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

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

Americas
United States
Preserve
Gluten-free
Vegan

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