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Radish Bonito Shrimp Furikake

1 12 cups radishes, leaves
1 cup bonito flakes
12 cup sakura ebi shrimp
soy sauce


Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green. Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely. Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri). Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed. This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy. Variations: add some sesame seeds, red pepper flakes, etc.

Source: www.food.com