Shiso Furikake (Rice Seasoning)
Make your own shiso furikake from scratch with just 4 ingredients. This Japanese-inspired condiment is delicious sprinkled on top of cooked white rice, tofu, or vegetables!
Ingredients
- 1 cup loosely packed fresh perilla leaves stems removed
- 1 and 1/2 tsp toasted sesame seeds
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp gochugaru (Korean chili powder) optional
Instructions
- Clean the leaves. Start by cleaning the leaves under cold water. Pat them dry using kitchen paper towels.
- Arrange on a baking sheet. Place the shiso leaves on a baking sheet lined with parchment paper. Try arranging them in an even layer, but it’s okay if they overlap a little bit.
- Dehydrate. Next, dehydrate the leaves in the oven for about 40 minutes at 170°F (75°C). You want the leaves to be completely dry and crispy. If they are still moist, dehydrate them longer.
- Crumble. Once the leaves are completely dried and very crumbly, transfer them to a bowl and use your hands to crumble them into flakes.
- Add the other seasonings. Finally, add the toasted sesame seeds, salt, sugar, and chili powder if using. Mix using a spoon and transfer to a clean jar!
- Sprinkle on top of cooked white rice, tofu, or vegetables to add a subtle herbal and nutty flavor! Furikake will keep for up to 2 months stored in an airtight container at room temperature.
Notes
Dehydrate over low heat.
Although it might be tempting to speed up the drying process by upping the temperature of your oven, I strongly advise against doing that. The leaves might burn and get a bitter flavor. Dehydrating them for a longer time at a lower temperature is the best option.Nutrition
Serving: 1 tsp | Calories: 4 kcal | Carbohydrates: 0.4 g | Protein: 0.1 g | Fat: 0.3 g | Fiber: 0.1 g | Sugar: 0.2 g