for all rice lovers.. Furikake

My wife was a bit unhappy that we would waste a bit of fish when I cleaned them. You know, the meat inbetween the bones in the back and all the little scraps. Well she got an idea to make furikake out of them. Furikake (foo-ree-ka-kay) is a Japanese topping that you shake on rice to add a bit of flavor. It's really simple and tasty!

1.) Lightly boil all the scraps that have meat you want to eat.
2.) Strain out in colander.
3.) Pick out all the meat that is now cooked. It should all flake out.
4.) Put it all in a fry pan and fry up until it gets dry.
5.) Leave it out overnight to dry.
6.) Scrape the the pan and empty all contents into a small tupperware container or old large spice bottle.

7.) Sprinkle on your favorite rice dish and enjoy!

Wow, you can actually make that stuff yourself.   I thought furikake was another wonder of the japanese mega-industrial food science companies full of ingredients derived from who knows what.

Anyway, I love that stuff along with chinese pork sung (a.k.a meat floss) and korean laver (nori).

oooouuuuhhh yeeeaaahhhh 

 Z now you are probably going to start gathering nori and kombu to dry and process. I did as a kid when we went after abalone. Now I enjoy buying it more!

Z now you are probably going to start gathering nori and kombu to dry and process. I did as a kid when we went after abalone. Now I enjoy buying it more!

Oh man... BUSTED! I was totally thinking that. We've got a lot of kinds of seaweed here and it's always around in the water. I'm in the process of studying which kinds are the tasty ones. I just might have a recipe for nori pretty soon!

Z

Wow... Awesome.... I love furikake and that picture is making me hungry.

Do you have to add any oil to fry it up?

The stuff I buy in the shaker bottles looks like it's freeze dried not fried.  But then again, there are probably different forms of furikake I'm not even aware of.

I am always finding out new stuff on this site. I never even heard of that stuff but it sure sounds tasty. Definitely going to give it a try very soon.
Thanks

Do you have to add any oil to fry it up?

Nope. The idea is to dry it out and break the pieces down even smaller. Low heat and a non-stick fry pan will help.

Also if you want to add a little salt, garlic salt, or soy sauce to kick the flavor up a little you can stir it in right when frying is done. 

I am always finding out new stuff on this site. I never even heard of that stuff but it sure sounds tasty. Definitely going to give it a try very soon.
Thanks

And furikake works on lots of different foods. Pasta, salads, potatoes.. 

Z

Z,

First find out if it is legal to harvest.  I think seaweed is protect along most or all of the Calif. coast.  Don't know about Wash.

Ken kickfish

Harvesting seaweed is totally legal.

Not only legal, but unlike picking mushrooms it's pretty safe too.  The only poisonous seaweed I know of is Lyngbya which is a filimentous blue-green algae that looks pretty unappetizing and is more of a green slime that covers rocks during algal blooms.  Everything else is safe, but varies in texture and how well it tastes.  There are plenty of websites out there to point you to the right ones and how to clean them.

Here's an article from the SF Chronicle regarding collecting and eating seaweed from Northern California.  I'm sure there is similar advice for Washington Z.
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/03/26/HOG9IBTMQT1.DTL&hw=Gualala&sn=070&sc=116

Sean,

Just so you know Nori and Kombu are are seaweed.

Ken kickfish

Sean,
Just so you know Nori and Kombu are are seaweed.
Ken kickfish

Are are they? 

Yes Z, asked your wife.

Thanks,  ken kickfish

Yes Z, asked your wife.
Thanks,  ken kickfish

Are you kidding me? I really hope I'm misreading this. But really, you've been busting the chops of a lot of people on this forum.. and now me too? I think we all expect a good ribbing from friends and it's almost always in good fun but I don't detect any fun here.

For such a harsh comment with no sign of joking I hope you got an apology ready.

Z