I am obsessed with furikake. It’s a mixture of nori (roasted seaweed), bonito, sesame seeds and other flavorings. It’s like the Japanese Mrs. Dash. You can throw it on top of garlic-fried rice, steamed rice with fried eggs, noodles, fish, vegetables, popcorn…you get the idea! You can find furikake at your local Asian market or maybe even the ethnic aisle at your local grocery store. I bought a variety set to try out and one of my faves was the wasabi fumi furikake. I used it in my wasabi deviled eggs. Check out the recipe.
INGREDIENTS
• 6 large eggs
• 1/4 cup mayonnaise
• 3 teaspoon wasabi paste (comes in a tube but you can also use the power, mixed as directed)
• a splash of mirin
• wasabi fumi furikake or black sesame seeds (optional)
DIRECTIONS
- In a medium saucepan, cover eggs with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove the yolks and transfer to a bowl. Mash with a fork. Mix in mayonnaise, wasabi paste and mirin into yolk mixture.
- Spoon or pipe the yolk mixture into whites. Chill in the fridge. Garnish with wasabi fumi furikake or black sesame seeds.
Notes: I recommend topping the eggs with the wasabi fumi furikake after they are chilled or before serving. This way it doesn’t get soggy from the moisture of the eggs.