Matcha Furikake Recipe (Vegan)

By No Recipes · 25 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Roughly grind the 3 g dried shiitake in a food processor. (Without a processor, crush the oats by hand and grate the shiitake into powder with a Microplane.)
3. Add the 50 g rolled oats and grind to a coarse meal. Transfer to a bowl and add the 20 g toasted sesame seeds.
4. In another bowl, whisk the 11 g brown sugar, 1 tablespoon soy sauce, 1/2 teaspoon salt, 3 g konbu cha and 1 tablespoon vegetable oil until dissolved.
5. Pour the seasoning over the oat mixture and stir until it looks like wet sand.
6. Spread the mixture thinly and evenly on the lined sheet and bake for 15 minutes, stirring once halfway through.
7. Let it cool to room temperature once dry and crisp, then break up any large clusters with a rolling pin.
8. Mix in the 2 teaspoons aonori and 1 teaspoon matcha powder, then store in a sealed container.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

MushroomBrown sugarShiitake mushroomOats