Go Back
–+ servings

Shiso Furikake

A tasty Japanese herb/spice blend used as a rice topping
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Course Condiments
Cuisine Japanese
Servings 40
Calories 14 kcal

Equipment

  • 1 dehydrator or oven
  • 1 small non-stick frying pan
  • 1 mixing bowl
  • sterilised jar/s, for storage

Ingredients
  

  • 1 cup dried perilla leaves
  • 1/2 cup dried nori
  • 1/3 cup white sesame seeds
  • 1/3 cup black sesame seeds
  • 1/2 tsp salt optional
  • dried chilli optional, to taste

Instructions
 

  • Harvest then dry perilla leaves thoroughly, using an oven or dehydrator. Set to around 50-60C for 3-4 hours.
  • Dry-fry the sesame seeds. Set aside.
  • Cut the nori into very small pieces with kitchen scissors. Alternatively, you can pulse the nori in a spice grinder, if you have one.
  • Combine all ingredients in a bowl and mix well.
  • Decant the furikake into sterilised glass jars, label and store.

Nutrition

Calories: 14kcalCarbohydrates: 1gProtein: 0.4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 29mgPotassium: 12mgFiber: 0.3gSugar: 0.01gVitamin A: 3IUVitamin C: 0.02mgCalcium: 24mgIron: 0.4mg
Keyword condiment, furikake, herbs, Japanese food, seasoning, spice blend, Spices
Tried this recipe?Let us know how it was!