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Furikake

  • Sesame seeds, raw 125 g
  • Sea salt, to taste 25 g
  • Nori sheets 3 x
  • Bonito flakes 30 g
  • Sugar, optional 5 g

Burger

  1. Furikake

    • Heat a dry, heavy-bottomed skillet over a medium high burner.
    • Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.
    • Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.
    • Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.
    • Use kitchen shears or clean, dry scissors to cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.
    • Use the kitchen shears again to roughly cut up the bonito flakes.
    • Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight-fitting lid.
    • This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.
  2. Burger

    • Lightly toast burger buns ready to serve.
    • Wash and drain cos lettuce and set aside ready to use.
    • Seal cauliflower steaks on the grill and the lay onto an oven tray ready to bake. Brush with teriyaki sauce then bake until just soft.
    • Remove from oven and sprinkle with Furikake seasoning.
    • Assemble burger.