Noritama Furikake is a rice seasoning made with egg and Nori roasted seaweed. It is a very popular kind of Furikake, and used often over Steamed Rice in Bento boxes or Onigiri rice balls. Sweet flavored egg granules and salty Katsuo bonito flakes give a lot of flavor to simple white rice.
Furikake is a type of rice topping made of dried seafood and seasonings. It is often sprinkled over or mixed with rice. Furikake is not typically made at home, but is more often a prepackaged product you buy at supermarkets and other stores in Japan. A good reason to make Furikake at home is to avoid unwanted additives and flavorings that are in the manufactured Furikake. If you make Furikake at home, you know what is in it. Also, it is easier to make Furikake than you may think. You need a little bit of cooking (drying) but there are not any complicated steps. And you can balance the flavor to your own taste. So it is worth making homemade Furikake.
Noritama is literally seaweed – Nori and egg – Tamago. Dried egg granules are made from egg yolks which are cooked to dry and seasoned, and there is not much to it. It is quite simple to make at home. Noritama Furikake can be made ahead and kept in the fridge for a couple of weeks, and longer if frozen. There is no need to defrost, simply sprinkle it over hot rice.
If you want to make healthy Bento lunch and Onigiri for your kids and family, try this one. This also works as a simple side dish for rice when you don’t want to cook too 🙂
Noritama Furikake Recipe
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Ingredients
- 2 hard-boiled egg yolks
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 cup Katsuobushi crushed by hand
- 1 tsp Soy Sauce
- 2 tsp sesame seeds
- 2 tsp Nori Roasted Seaweed, cut into very small pieces
- 1 tsp Aonori dried green seaweed
Instructions
- Sieve the boiled yolks through a medium mesh strainer. In a small nonstick pan, combine the yolks, sugar and salt, then cook over low heat until yolks become dry, 6-7 minutes. Stir often taking care not to let burn. Set aside.
- In another nonstick pan over low heat, cook Katsuobushi and Soy Sauce until dry, about 5 minutes, stirring often. Add sesame seeds and cook another minute.
- Combine all together in a bowl. Add Nori and Aonori. Mix well.
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