Wakame furikake

This Japanese seaweed topping is a seasoning staple for sprinkling over freshly steamed rice. Food Safari Water

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 150 g fresh wakame
• 1 tsp sesame oil
• 300 g green leaves such as spinach or young broad beans leaves, finely chopped
• handful bonito flakes (re-used from dashi or dry), finely chopped 
• 1 tbsp toasted sesame seeds, ground
• 1 tbsp soy sauce
• 1 tsp salt

Instructions

Briefly dip the wakame in a saucepan of boiling water until it turns bright green then drain and rinse in cold water. Pat dry, then finely chop. Toast the wakame in a dry non-stick frying pan over low heat until completely dry. To make the process quicker, you can also dry it out in a microwave.

Grind the toasted wakame in a suribachi or a spice grinder.

Heat the sesame oil in a frying pan over medium heat. Stir-fry the green leaves with chopped bonito flakes, then add soy sauce and stir-fry for a few more minutes or until dry. Transfer the spinach mixture back to the suribachi or spice grinder. Add the sesame seeds and salt and to a bowl, stir in the sesame s

Combine all ingredients in the suribachi or spice grinder. It will keep refrigerated in a sealed container for 1 week.

Maeve O'Meara is back in Food Safari Water starting 8pm, Wednesday 1 August on SBS and then you can catch-up on all episodes via SBS On Demand. Visit the program page for recipes, videos and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.