Grab those carrots and let's start chopping for a delicious, healthy meal that is easy to prepare. Carrot and sesame furikake with Togarashi spice is a wonderful choice - the warm, brown-orange color perks up and transforms a dull looking bento into a uniquely colorful and flavorful one!
- About 4 medium carrots, enough to make 2 cups (480ml) of finely chopped or grated carrot
- 4 tablespoons sesame seeds
- 2 tablespoons soy sauce (use ‘light’ soy sauce (not low-salt, the light-colored kind) if you want this to end up more orange and less brown)
- 1/2 tablespoon raw cane sugar or light brown sugar
- 1/4 teaspoon togarashi
- Salt to taste
- Peel and finely grate or chop the carrots - a food processor makes this go a lot faster.
- Heat up the non-stick pan over low-medium heat. Put in the carrots, and let dry-cook slowly (kara iri), stirring occasionally, until it’s dried out quite a bit and has reduced to about 1/4th of its original volume. The drier the carrots, the longer the furikake will keep, but you can keep it at the slightly-moist stage as long as you’ll be using this up within a week or so. (This stage does take awhile (about 15-20 minutes) but you don’t have to watch it constantly.)
- Add the soy sauce and stir rapidly until the liquid is evaporated. Using a light-colored soy sauce will help to preserve the orange color better, but a dark one will taste as good. Add sugar.
- Shove the carrot aside to make a hole in the middle of the pan. Pour the sesame seeds in there and stir until a couple start to ‘pop’. Rapidly stir around and take off the heat.
- Add the togarashi. Sprinkle a bit onto some plain rice, and taste; if needs it, add a little salt and more togarashi if needed.
- Makes about 1/2 cup. Store (after it’s completely cooled) in an airtight container in the refrigerator, and try to use up within a week. It can be sprinkled on rice, soups, etc.
Click here to buy Togarashi spice, and other herbs and spices