This crispy, umami-packed matcha furikake is a delicious way to to add a little more zing to your favorite dish, whether that's a bowl of rice or a green salad.
- 3 grams dried shiitake mushroom - 50 grams rolled oats (~1/2 cup) - 20 grams toasted sesame seeds (~3 tablespoons) - 11 grams brown sugar - 1 tablespoon soy sauce - 1/2 teaspoon salt - 3 grams konbu cha (~1 teaspoon) - 1 tablespoon vegetable oil - 2 teaspoons aonori - 1 teaspoon matcha powder
Grind the dried shiitake mushroom and rolled oats into a rough meal.
Stir in the toasted sesame seeds.
Whisk the soy sauce, sugar, salt, konbu cha and oil togehter until evenly combined.
Stir the seasoning into the oat mixture.
Spread the furikake out on a parchment lined baking sheet and bake for 15 minutes at 300° F (150°C), stirring once in the middle.
Cool the furikake to room temperature and then crush any large clusters with a rolling pin.
Stir in the matcha and aonori, and store in an airtight container in a cool, dry place.