Furikake - Best Japanese Condiment

Furikake is one of those condiments that any well stocked home kitchen should have, not only for Japanese food, but it adds umami to almost any dish. This is a simple base recipe that you can change to your personal liking.
0:00 Intro
0:50 Ingredients
1:30 Prepping the Kombu
1:54 Making the liquid mix
3:16 Cooking the Furikake
7:29 Tasting
8:21 Outro
Ingredients:
Kombu
Katsuobushi
Nori Leaves
Sesame Seeds
Salt
Brown Sugar
Soy Sauce
Mirin
Rice Vinegar
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.
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#Görgött #furikake #japanesefood

[@Lazyajji]

Making Condiment - nice Sharing Friend

[@ChrisNilsonGorgott]

Thanks! The Swiss knife of condiments 😉

[@Lapatatepilee]

I cannot remember the last time (if ever) I commented on youtube but I just really wanted to tell you that I really enjoy your videos. You clearly are passionate and put a lot of efforts into making them and it shows. Keep it up, cheers!

[@ChrisNilsonGorgott]

Thank you Charles-Antoine, very happy to hear that! Thank you for your comment and for taking the time to watch!

[@suzifbc9351]

I love furikake this will be great to try out 😊

[@ChrisNilsonGorgott]

Thanks Suzi! I hope you enjoy it!

[@gohr13]

As always excellent. 🥰

[@ChrisNilsonGorgott]

Thank you so much 🤗

[@protopigeon]

I like to put some chilli and MSG in mine 👌

[@ChrisNilsonGorgott]

Fully agree, MSG is underrated here in Europe!

[@mikaellarsson7932]

Very nice Christian! My taste! No need to add salt if you use half of shio kombu. Yes, the katsuobushi always dance when heated, happy happy just as on takoyakis! And yes, there is room for chili and other spices of one´s taste. Sesame oil gives even more flavour. Will you make takoyaki one day? Do you have an iron for it? Or a trick with European tools? Great clip!

[@ChrisNilsonGorgott]

Thanks Micke! Yes, ship kombu is a great idea! I don’t have a takoyaki iron, but maybe I will get one, one day. Had takoyaki in Osaka, I loved the flavours but somehow was not 100% convinced about the consistency, a bit too “doughy” i thought. I could imagine that they can be done in the same iron that the Dutch use for Poffertjes.

[@mikaellarsson7932]

@@ChrisNilsonGorgott yes, an iron for Poffertjes is perfect for takoyaki. There are even electric ones. Takoyaki does not have to be "doughy", it all depends on the batter. I never bought an iron for takoyaki in Japan because of the weight, but there are many cheap ones here in Europe, for Poffertjes. Takoyaki is easy and fun to make, turning them with chopsticks seems tricky, but it is not. I have made also with quality surimi for a friend who is allergic to seafood. 6 takoyakis should go on a small platter plus kewpie mayo and dancing katsuboshi :-) It is often late night fast fod, but can be eaten anytime.

[@ChrisNilsonGorgott]

Have to make this soon, really feel like eating takoyaki now 😃

[@mikaellarsson7932]

@@ChrisNilsonGorgott yes, go for it! Also put on your list chawanmushi, cup egg custard. It can be very elegant and delicious. I make this regularly, love ginko nuts and surimi and a piece of pork inside, but many leftovers can go in. Part of the fun is the surprise what is in there :-))

[@ChrisNilsonGorgott]

Love chawanmushi, kzbin.info/www/bejne/i5vclqWAhJeMmqM