We juice a great quantity of citrus (particularly in winter), and I can’t stand to let the flavor-packed peels go to waste. Citrus peel is a favourite ingredient of mine – sturdy, aromatic, and in a position to work each candy and savory fronts, it’s a hero ingredient in my kitchen. This citrus and cardamom-accented tackle Japanese furikake is an effective way to make use of it. Don’t skip the cardamom, it brings the wildcard magic. Depart the aromatic furikake in your counter and attain for it all through the day to prime toasts, tarts, bowls, salads, eggs, and on and on.
Japanese furikake is a seasoning that sometimes makes use of seaweed together with sesame seeds and, typically, bonito or dried fish. It’s often loved dry – sprinkled over one thing – however not at all times. I exploit this vegetarian-friendly citrus model in a lot the identical spirit you would possibly use the standard one. Use it for added seasoning and taste notes, added texture and crunch, together with dietary variation (I prefer to provides some flax seeds to my mix). This citrus furikake is wildly aromatic and price the additional effort of creating your personal dried citrus peel.
Citrus Furikake: Elements
The elements for the citrus furikake mix pictured above:
Citrus Furikake: When to Use it
I saved monitor of all of the methods I’ve used this citrus furikake over the previous week. A couple of highlights embody:
- Sprinkled over avocado toast: pictured beneath
- Sprinkled throughout rice bowl: Together with poached egg, little bit of tofu, ripe avocado, and a tangle of arugula, all drizzled with tangerine oil.
- Sprinkled over soba noodles: With plenty of broccoli and a few crushed peanuts for good measure with an otsu-ish dressing.
- On a Norweigan cracker: topped first with good cottage cheese and a sprinkling of dietary yeast.
- Beneficiant ending sprinkle throughout an enormous platter of oven roasted greens: Beneath the roasted greens was a layer of yogurt seasoned with a little bit of salt, some whole-grain mustard, and a spoonful of each onion powder and garlic powder. The yogurt was dotted with drops of Calabrian chili paste thinned with a kiss of extra-virgin olive oil earlier than arranging the greens on prime. Then went some torn olives, crushed kale chips, and the citrus furikake.
- Of completion on each salad I tossed.
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