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    Home » Type » Condiments & Sauces

    Crispy Wakame Furikake

    February 22, 2023 by Marc Matsumoto 2 Comments

    Crispy Wakame Furikake on rice from above.

    Food trends are constantly evolving in Japan. For context, 7-Eleven is the largest convenience store chain here, releasing over 100 new food products weekly. Of course, this means older products are disappearing at an equally brisk pace, but now and then, an unexpected hit emerges, and it starts showing up everywhere.

    This week’s recipe was inspired by one of those foods. It’s a type of furikake called ふりかけるザクザクわかめ which translates to “Crispy/Crunchy Wakame for Sprinkling.” Savory, sweet, and redolent of toasted sesame, it’s delicious on rice but even better sprinkled on steamed snap peas, broccoli, or spinach as a sort of dry dressing that seasons while adding sparks of crispy goodness.

    A package of Crispy Wakame Furikake

    It’s been so popular that stores are often sold out, and I’ve become so addicted I decided it’s high time I figured out how to make a copycat version at home!

    WARNING: Avoid tasting the wakame once you start frying it. It gets extremely hot (think caramelized sugar) and will instantly burn your mouth if you try and taste it.

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    Comments

      5 from 1 vote

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    1. Darrell Moran says

      July 10, 2023 at 12:22 am

      5 stars
      Really amazing condiment... only problem is I can't stop munching on it before the rice is ready!! My kids love furikake, but it's generally just processed salt, sugar, etc. This is much more interesting on rice (or inside fried rice) and even inside omlettes as it gives some very light crunch (and doesn't just dissolve like furkake). As I was typing here, I tried it in a garden salad with your miso dressing. Way better than bacon bits or croutons. I think it might go nicely in a yakisoba for a mild crunch, but I'll have to try that another day. I wonder if it might also be nice with some rayu in lieu of plain sesame oil. Much obliged for the excellent reverse engineering job!

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      • Marc Matsumoto says

        August 01, 2023 at 11:24 pm

        Hahaha I know exactly what you mean. The packaged stuff this was inspired by was so habit forming we were going through a bag a day. Great idea for using it in yakisoba, I'm trying that next time I make it. I've also been adding some dried chili flakes and fried garlic chips to this to make it taste kinda like mapo tofu and rayu would be a great addition!

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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