Radish Bonito Shrimp Furikake Recipes

Steps:

• Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
• Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
• To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.

Steps:

• Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.
• Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.
• Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).
• Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.
• This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.
• Variations: add some sesame seeds, red pepper flakes, etc.