Keto Furikake Seasoning is a blend of spices that originates from Japan. It gives every dish a super unique taste. You can sprinkle it on rice, eggs, pasta, veggies, or any sort of meat. if you get bored with the regular, traditional taste then the addition of this seasoning makes your boring food excitingly delicious for you. The recipe for this Keto Furikake Seasoning is not too tricky but it is a time-consuming process in which you have to work with patience to achieve the best results. This is completely safe for those who are following the keto diet as they just have 2 grams of net carbs per serving.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
EQUIPMENT:
- 1 Oven
- A pair of scissors
- Baking sheet 1
- A food processor.
INGREDIENTS:
LIST FOR MAKING GOCHUJANG/MISO POWDER:
- Korean hot pepper paste (gochujang), 1.5 Tbsp.
- Three tablespoons of miso paste.
LIST FOR MAKING FURIKAKE SEASONINGS:
- Pre-made gochujang/miso powder, 3 Tbsp.
- One cup of bonito flakes.
- 1 sheet of seaweed (nori)
- Soy sauce, 1/2 tbsp.
- Finely chopped garlic, 2 cloves.
- Two tsp of mirin.
- 1/4 of a cup of sesame seeds.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
MAKING OF GOCHUJANG/MISO POWDER:
- Pick a sheet of Parchment to spread it on the cookie-baking tray
- Set your oven at its lowest temperature
- Grab a little bowl and add gochujang and miso paste to combine them well.
- Now spread this paste as a thin layer on the baking sheet that was already kept covered with the sheet of parchment.
- Insert the tray in the Oven and check after 90 minutes if it is done or not.
- If the paste cracks when you bend the parchment sheet that means it is done baking.
- If the paste doesn’t crack on the bending of parchment that means it still has some of the moisture left.
- You have to place it back in the oven for about half an hour or until its moisture is removed completely.
- This process will take about 90 or 120 minutes or maybe some more time.
- Wait for the dried paste to come down to the surrounding temperature once it is out of the oven.
- Break into smaller pieces with your hands once cooled.
- Now transfer these smaller pieces into the blender and pulse till they come in powder form.
- Your gochujang/miso powder is ready to use later.
ROASTING THE OTHER INGREDIENTS:
- Place the frying pan on slow heat.
- Add mirin, bonito flakes, and soy sauce in the heated frying pan and roast it for some 5 or 7 minutes.
- Now add sesame seeds and finely chopped garlic and continue roasting till you see that garlic starts to turn golden.
- Place the frying pan down on the counter from the stove and wait for the roasted ingredients to cool down.
- If you feel that moisture doesn’t remove properly then place it back on the stove.
- Once the moisture is removed completely then make it cool enough to handle.
- After that break it into pieces to convert it into coarse powder.
CUTTING THE SEAWEED (NORI):
- Take the sheet of seaweed and tear it into two equal pieces.
- Now tear each sheet into 1 or 2-inch smaller pieces.
- Pile these 1 or 2 inches seaweeds over one another and start cutting with this scissor.
- When you make the little pieces of the whole seaweed sheet then place them at a side for later use.
ASSEMBLING:
- Take 3 tablespoons of gochujang/miso powder, roasted and crushed ingredients, and seaweed that we cut into smaller pieces in a big bowl.
- Combine all of them well and you have got your furikake seasoning ready.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
TIPS:
If you use scissors for seaweed cutting then you get your desired size but it is not necessary to cut each piece of the same size. Cutting the random size of the seaweed pieces gives it a homemade look.
Remember to stir or toss the roasting ingredients in the pan continuously so that they roast evenly from all sides and moisture is removed properly without getting burned. Keep an eye on garlic especially as it can burn quickly.
STORAGE INFORMATION:
You can store your furikake seasoning and it will last up to six months or even more but you have to be strictly careful that the seasoning should be packed in a tightly sealed jar that doesn’t allow the surrounding humidity to enter and increase the moisture content of the seasoning.
NOTES:
You can add some chilli flakes to make it more spicy
If you want to cut this lengthy process short, then buy the already-made gochujang/miso powder from the store and use it.
If you found clumps in your seasoning then you don’t need to panic. Just take a fork and mix the seasoning, it will break all clumps, or shaking the bottle of seasoning can also help.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
FAQs:
What dishes can go with this furikake seasoning?
This Japanese furikake seasoning is an all-rounder. It has the talent to enhance the taste of salads, rice, noodles, eggs, stews, pasta, roasted/baked veggies, popcorn, and even soups.
Can I include other spices if I wish?
You can add an ingredient or two based on your choice like mushroom powder, chilli flakes, etc.
What should I do to cut the making time of this seasoning short?
Although homemade miso powder provides the extra taste of freshly roasted spices if you don’t have time, then store-bought gochujang/miso powder also helps you achieve your goal in comparatively much less time.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL FACTS PER SERVING:
Total serving: 2 cups.
One serving: 1 tablespoon.
Calories: 41 kcal
Carbohydrates: 3 g
Net carbs: 2 grams
Fats: 3g
Proteins: 11 grams
Fiber: 1 g
Sugar: 1 g
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
