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.
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.
Access this Recipe
Welcome! I’m Marc Matsumoto, creator of No Recipes and author of the award winning cookbook Ultimate Bento. You’ve stumbled upon my secret stash with over 300 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. Please consider becoming a member to access to this recipe, or you can check out some free recipes here.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Already a member?
Darrell Moran says
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!
Marc Matsumoto says
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!