leafing through

Not exactly sure what this is called, but this blog calls it furikake and who am I to argue? It’s pan dried fish. You can eat it with rice, rice porridge, or just for fun. The recipe in that link uses salmon with the skin, which works fine, but you can use any fish. It’s easier if you choose a fillet without skin so you don’t have to handle it as much.

This stuff takes a while to make, and you have to cook it over low heat, stirring frequently to help it dry out.

I started at 11. There’s soy sauce, a little bit of oil, water, and rice wine.

Cover the pan and let it cook thoroughly.

Add sugar, pepper, five spice, and chicken bouillon. Break it up…

and start moving it around.

Finished at 1:30. Once the fish stops sticking to the bottom of the pan, you know it’s ready.

This stuff is great and keeps pretty well because it’s so dry. Store it in the fridge and eat it as is (room temperature). It can last up to a week but this batch will be gone in less time than that.