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Vegan Furikake Seasoning (Matcha Rice Sprinkles)

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Crispy, crunchy and loaded with umami, furikake is a delicious condiment sprinkled over rice. In this version, I’ve used a combination of plant-based ingredients to create a vegan Furikake that’s just as tasty as the original.

Crispy, crunchy and loaded with umami, Furikake is a versatile seasoning that's delicious over rice, vegetables or tofu.

Vegan Matcha Furikake

Furikake (ふりかけ) is a class of savory condiment that is usually sprinkled over rice to season it. Because it was originally developed as a calcium-rich nutritional supplement, it typically includes whole ground fish, but I’ve created a vegan and vegetarian version that captures the crispy texture and umami-rich taste using ingredients herbal.

Why does this recipe work?

  • Using a base of ground oats and whole sesame seeds, this Furikake has a beautifully crispy texture.
  • Soy sauce, shiitake powder, and konbu cha contain compounds that create the umami taste. By adding these ingredients, we can make a tasty furikake without any fish.
  • Stirring in matcha and aonori at the end gives Furikake a vibrant green color and fresh flavor while providing vitamins and antioxidants.

Ingredients for Vegan Furikake

  • Dried shiitake mushrooms – Mushrooms contain a compound called GMP which works synergistically with amino acids in foods to enhance the umami taste. Dried shiitakes are particularly high in GMP, making them a great way to add umami to our Furikake.
  • Oatmeal – Rolled oats, or rolled oats, provide the substance for this furikake. To keep it from looking like granola, I like to grind it into a coarse meal with a food processor or using a mortar and pestle.
  • Roasted sesame seeds – Sesame seeds add a nice texture to Furikake while giving it a nutty flavor and lots of nutrients such as protein, calcium, iron and vitamin B6. I used golden sesame seeds for this, but black or white sesame seeds will also work.
  • Soya sauce – Soy sauce is the main seasoning for furikake, providing salt and umami.
  • Salt – The furikake must be salty enough to make it effective as a seasoning for other foods. Seasoning it only with soy sauce would make it too wet, so I top it off with salt.
  • brown sugar – The balance between salty and sweet is a key element in Japanese cuisine, and for this Furikake, I use Kokuto (black sugar). It is a minimally processed sugar similar to muscavado, sucanat or coconut sugar.
  • Konbucha – Konbu cha literally means “kelp tea” in Japanese, and it’s a flavorful kelp broth that usually comes in powdered or granulated form. Since kelp has a naturally high concentration of glutamate, it’s a great way to add umami to our vegan Furikake.
  • Oil – The oil helps make the oats crispy.
  • Aonori – Aonori literally means “green nori” and as the name suggests, it is a type of seaweed that has a vibrant green color. It comes in flake form and is more aromatic than regular nori, but if you can’t find it, you can shred nori sheets into thin strips using scissors.
  • Matcha – Matcha is made by grinding green tea leaves into a very fine powder. It’s loaded with antioxidants, and it has a vibrant green color and fresh flavor that contrasts nicely with the earthy oats and sesame seeds.

How to make vegan furikake

Prepare a baking sheet by covering it with parchment paper. Preheat your oven to 300°F (150°C).

The first thing you need to do is grind the dried shiitake and oatmeal into a coarse flour. You can do this by crushing the oats between your fingers and then grating the shiitake with a Microplane, or you can do this in a food processor.

Transfer the rolled oats and ground mushrooms to a bowl and stir in the sesame seeds.

To prepare the seasoning, add the brown sugar, soy sauce, salt, konbu cha and oil to a separate bowl and whisk the ingredients until combined.

Now you want to pour this mixture over the ground oats and stir everything together until the ingredients are well combined.

Spread the Furikake mixture on your prepared baking sheet and bake for fifteen minutes. You’ll want to remove the foil from the oven halfway through baking and stir the Furikake to make sure it browns evenly.

Once the oats are crisp, remove them from the oven and let them cool to room temperature. I like to use a rolling pin to break up the clusters into small pieces, which makes it easier to sprinkle.

Mix the cooled Furikake with the aonori and matcha to finish.

Furikake will keep for a few weeks in a cool, dry place. I recommend storing it in an airtight, opaque container to protect it from light and moisture.

Other Vegan Japanese Recipes

Matcha rice nuggets and nori furikake.

FAQs

What is Furikake?

Furikake (ふりかけ) literally means “sprinkle” in Japanese, and refers to a type of condiment that is usually sprinkled over rice to season it. It was originally developed by a Japanese pharmacist as a nutritional supplement, but nowadays it is loved for its crispy texture and the umami it adds to rice.

How to pronounce Furikake?

Furikake is a 4-syllable word that is pronounced like this:

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Is Furikake vegan?

This recipe makes vegan Furikake. That being said, most Furikake sold in stores contain bonito flakes or dried anchovies, so be sure to read the label if you’re going to buy it.

How to use Furikake?

In Japan, furikake is mostly sprinkled on plain rice, but it can also be mixed with rice which is then shaped into onigiri. Outside of Japan, I often see Furikake used as a season for sushi, but that’s not very common in Japan. It’s also delicious sprinkled on salads, tofu, avocado toast or steamed vegetables. Because this Furikake recipe includes matcha, it also doubles as an instant ochazuke that you can make by pouring hot water over rice and Furikake.

Matcha Furikake (Vegan)

Yield: ten portions

Preparation time: ten minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients


  • 3
    grams

    dried shiitake mushroom
    (~1 small mushroom)


  • 50
    grams

    oatmeal
    (~1/2 cup)


  • 20
    grams

    toasted sesame seeds
    (~3 tbsp)


  • 11
    grams

    brown sugar
    (~1 tbsp)


  • 1
    teaspoon

    soya sauce


  • 1/2
    teaspoon

    salt


  • 3
    grams

    konbu-cha
    (~1 teaspoon)


  • 1
    teaspoon

    vegetable oil


  • 2
    coffee spoons

    aonori


  • 1
    teaspoon

    matcha powder

Nutritional intakes

Matcha Furikake (Vegan)

Amount per serving

calories 39
Calories from fat 9

% Daily Value*

Fat 1g2%

Saturated fat 1g5%

Polyunsaturated fat 1g

Monounsaturated fat 1g

Sodium 227mg9%

Potassium 63mg2%

Carbohydrates 5g2%

1g fiber4%

Sugar 1g1%

Protein 2g4%

Vitamin A 72IU1%

Vitamin C 1mg1%

Calcium 26mg3%

The iron 1mg6%

*Percent Daily Values ​​are based on a 2000 calorie diet.

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