furikake

The photo in my book looked so good that I decided to give this recipe a try. This recipe is really easy and doesn't take too many ingredients. Although, if you cannot find aonori, I would sprinkle some parsley.

Making furikake does take some time, but it is worth it because I know what I am putting into it and there are no extra additives or preservatives.

This recipe comes from a book that I have talked about in the past. I adapted the recipe because I didn't have one of the ingredients.

It was great on rice.

Tako, potato and tomato furikake
Adapted from "Furikake 101" by Hideo Makuuchi

200g tako (octopus), boiled
3/4 potato, peeled
2 tablespoons ketchup
2 teaspoons oil
1/2 teaspoon aonori (green laver)

Cut tako into bite sized pieces.
Cut potato into the same size as the tako.
Put tako into a frying pan and on medium heat "cook" the tako until all the water disappears.
Take tako out and put oil and potato into frying pan.
When potato has changed to an opaque color, turn the heat down and add the ketchup and the tako.
Be careful not to burn.
After the potato and tako are well coated, add the aonori and turn off the heat.
Put over hot rice and enjoy!

NOTES: I think this furikake is more of a wet type and would be good in a musubi.

If you missed the previous posts on furikake, you can see them here and here.