Kettle furikake from From Salt to Jam: Make Kitchen Magic with Sauces, Seasonings and More Flavour Sensations (page 43) by Katrina Meynink

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Notes about this recipe

  • katmagdunn on December 18, 2024

    This stuff is like crack, honestly. I disregarded the food processor and just crushed the crisps in the bag with the dried shallots -- this worked fine! The only bit that's really tricky this way is shredding the nori sheet small enough. Note that even if you don't pulse it the gochujaru will probably stain everything red anyways. I just started putting it on everything ... udon noodles, toast, rice, even Anzac cookies. So far so good!

  • Bessp on May 29, 2024

    I only have a blender, this would definitely work better in a food processor. Even stopping every few pulses to manually stir with a little spatula, the blender turned about half of it to oily powder while leaving the rest too big. Still tasty. I'll try it again when I get a food processor.

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