Yukari & Shiso Furikake Recipe
Yukari and Yukari Rice: Yukari shiso salt is a Japnanese seasoning salt made simply from powdered dried purple shiso leaves and sea salt. The result is a tangy and colorful seasoning for onigiri, yukari rice, and many other Japanese dishes. To make Yukari rice, just sprinkle it over cooked rice and mix.
I go this recipe from Yoko a Japanese chef and owner of a new upcoming ramen spot in Kingston.
For red yukari it's simply made from drying red perilla leaves (I hung my bunches upside down for a few weeks but you can also use a dehydrator for a few hours), blended and mixed with a little sea salt.
Shiso Furikake on the other hand is another dried mixed seasoning sprinkled made with Shisho along with toasted sesame seeds, nori, salt, and sugar. It's used the same as Yukari sprinkled over rice for some added flavor.
I love it with a fried egg with a little sesame oil and soy sauce or Maggi!
YUKARI RECIPE
INGREDIENTS
Red shiso/perilla leaves
Sea salt
PREPARATION
1. Dry your red perilla leaves. Hang upside down for a few days or place into a dehydrator for a few hours until dried.
2. Place your dried shiso in a food processor and process until finely grounded into a fine powder.
3. Add salt taste and place into a jar. Shake before use.
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SHISO FURIKAKE RECIPE:
INGREDIENTS
1/3 cup dried shiso (2 bunches of dried red shiso / perilla leaves)
1/3 cup dried nori
1/4 cup toasted white sesame seeds, divided
1.5 tbs cup toasted black sesame seeds, divided
1/4 cup bonito flakes (optional, I did not have this)
2 tsp sea salt to taste
PREPARATION
1. Blend shiso and nori separately. Measure out 1/3 cup of dried shiso and dried nori.
2. Mix sesame seeds, bonito, and sea salt.
FOR FRIED EGG AND FURIKAKE RICE:
Make rice
Fry an egg (I used Tea Seed Oil but you can use light EVOO if you don’t have on hand).
Transfer some rice to a bowl, give it a few dashes or more of sesame oil, place your fried egg on top, sprinkle as much furikake on top, sprinkle some soy sauce or Maggi ontop and enjoy!