March 6, 2010

Magic Furikake/魔法のふりかけ

I know this post is quite repetitious; I have posted about my magic furikake somewhere in my blog before, as well as in the Japan Forum on eGullet. But, because I have improved the recipe a little, I'd like to share it with you.
Note: When I have little or no appetite, a mouthful of hot rice with some magic furikake will work up my appetite, like a charm. That's why I call my furikake magic furikake.
この投稿は繰り返しだとは分かっています。前にも、このブログのどこかに私の魔法のふりかけのことを書きましたし、eGulletのJapan Forumにも書きました。でもレシピーを少し改良したので、また説明したいと思います。
注: 食欲が殆どない時に、暖かいご飯と魔法のふりかけを一口食べると、うそのように、食慾が出てきます。というわけで、私のふりかけを魔法のふりかけと呼んでいます。
Here are some of the cans I happen to have in the storage space:

Top, from left to right: Whole tomatoes, diced tomatoes, and sweet corn
Middle: Yude azuki (boiled adzuki), sanma kabayaki (saury grilled and seasoned with kabayaki sauce (soy-based sweet sauce), and tuna flakes
Bottom: All three are saba no mizu ni (mackerel simmered in water).
上、左から右へ: ホールトマト、角切りトマト、スイートコーン
中: ゆであずき(茹で小豆)、さんま蒲焼、ツナフレーク
下: 3つとも鯖(さば、サバ)の水煮です。

Some of the ingredients for magic furikake:

White sesame seeds, pepper (black pepper or "table pepper", which is a mixture of white and black peppers, if I remember correctly, and is probably available in Japan only), and two cans of mackerel
A can of mackerel contains about 200-180 g simmered mackerel.

The other ingredients are:
3 tbsp soy sauce
3 tbsp mirin

I was surprised to find that one of the cans required a can opener!
Dispose of the liquid, and put the mackerel in a pan.
(Or, keep the liquid and use it for other purposes.)

Add some pepper and some sesame seeds. I cannot say how much sesame seeds, just as much as you want!

On the counter top, mash the mackerel with a spatula.

Put the pan on the stove and heat, constantly stirring, for about 3-5 min., until moisture is gone.

Add soy sauce and mirin. (I used jozo chomiryo (fake mirin), not hon mirin.)

Keep heating for 1-2 min., constantly stirring, until moisture is gone.

When it has cooled, transfer to a container. It can keep for one week or much longer in a fridge.

My furikake is more like tsukudani than furikake because it is soft and moist.
For those of you who don't know what tsukudani is, here is one example:

Nori tsukudani, which is seasoned with say sauce, sugar, and other seasonings.


fabergreen said...

Hi Hiroyuki San,

thanks so much for sharing how to make your magic furikake! I'll try making this and put in the onigiri for my family's weekdays obento. Thanks again!


Hiroyuki said...

fabergreen: Thank *you*!

Amato said...

Ahh, this is great Hiro, to see the detailed recipe and ingredients.
Now I will try it with the can of mackerel. I liked it with tuna very much, but of course want try with saba.
Thank you!

Hiroyuki said...

Amato: I hope you can find some nice canned mackerel!

Rinshinomori said...

Have you ever tried making nori tsukudani? I've made this before and although the taste was ok (not great, but ok and passable), I was disappointed that it was not shiny.

Hiroyuki said...

Rinshinnomori: No, I haven't, because I can get cheap tsukudani from the supermarket. Probably you will need more mirin (and sugar) to make your tsukudani shiny.