Kohlrabi Greens Furikake

Hello!

Furikake is a Japanese seasoning blend traditionally sprinkled on top of cooked rice, veggies or fish. It typically includes sesame seeds, dried seaweed, dried fish, salt and spices, however there are hundreds of variations. I found a simplified vegetarian version in Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions, a new cookbook that I am slightly obsessed with right now. The author uses dried radish tops however I had leftover kohlrabi greens, so I used those instead. You can just about any type of greens though so this is a great way to preserve the harvest!

This is really more of an idea than a recipe so I am including other recipes, too. This recipe is more traditional and includes dried seaweed and fish. This version is vegetarian so it omits the dried fish. This version swaps the greens altogether and uses carrots instead. As you can see, the options are endless so have fun experimenting and really make this recipe your own.

Of course you can use this in the traditional manner and sprinkle it over rice. If you want to get adventurous, however, here are a few fun ways to use your furikake:

Let us know how you use your version!

Kohlrabi Greens Furikake
makes about 1/4 cup

Recipe notes: you can also dry the greens in a dehydrator but I prefer the oven method for this small amount of greens. I think it preserves the flavor a bit better and doesn’t take as long.

Ingredients:

  • 2 ounces de-stemmed kohlrabi greens, torn into large pieces (from about 3 small kohlrabi)
  • 3-4 tablespoons toasted sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated sugar

Directions:

  • Adjust oven rack to the middle position and heat to 200 degrees. Line a rimmed baking sheet with foil and set aside.
  • Fill a medium saucepan with water and bring to a boil over medium-high heat. Reduce to medium heat and add the kohlrabi greens. Simmer for 1 minute and remove from the water. Thoroughly dry and finely chop.
  • Spread the greens evenly on the baking sheet and cook for 20-25 minutes, stirring every 5-7 minutes, or until the greens are dry and crisp.
  • Transfer to a small mixing bowl and crumble between your fingers. Add the sesame seeds, salt and sugar and mix to combine. Taste and adjust seasoning as desired.

 

3 thoughts on “Kohlrabi Greens Furikake

  1. Pingback: Weekly Farm Notes :: Dec 9th, 2015 | Tant Hill Farm

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