What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Furikake Party Mix! Popular in the Hawaiian Islands, furikake is a seasoning with leanings toward seaweed, sesame seeds, sea salt, and a pinch of sugar. It can be sprinkled on anything from popcorn to tuna. By taking a classic snack mix and adding a candied Japanese twist, you may leave the former far behind for awhile. To prove a point, I gave out jars of Furikake Party Mix to some friends of mine for taste-testing. After one bite, they eagerly devoured its contents within a couple days and then asked for more. Proof positive as far as I’m concerned.
FURIKAKE PARTY MIX
1/2 cup butter
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup pure maple syrup
2 tablespoons organic soy sauce
6 cups Crispix cereal
5 cups gluten-free pretzel twists
2 cups honey roasted peanuts
2 cups wasabi peas
1/2 cup furikake seasoning
2 tablespoons red pepper flakes
Preheat oven to 225°. Line two baking sheets with parchment paper. Set aside. Melt the butter and sugar over medium-low heat, about 3 minutes. When the sugar is melted, remove pan from stove and add vegetable oil, pure maple syrup, and organic soy sauce. Mix well. Set aside. In a large bowl, combine Crispix cereal, gluten-free pretzel twists, honey roasted peanuts, and wasabi peas. Slowly pour the butter mixture over all; gently turning the ingredients to coat well. Sprinkle on the furikake seasoning and red pepper flakes. Toss again to mix things up equally. Divide the cereal mixture between the two baking sheets. Bake for one hour, turning every 15 minutes to keep from scorching. (It may be necessary to alternate the pans between upper and lower oven racks for even browning.) The cereal will begin to dry as it bakes. After one hour, allow the Furikake Party Mix to cool before storing in airtight jars or containers.
What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Wasabi Furikake Aioli! For a homemade sauce that can be spread on fish and poultry or used as a spicy dip for vegetable crudités, this one is spot on. The “kick” of wasabi is a distant cousin to horseradish making its intensity a roller coaster ride for the palate. Wasabi lovers know all about the health benefits. Sushi bars offer it as a regular condiment. I find this superfood absolutely delicious.
WASABI FURIKAKE AIOLI
1/2 cup mayonnaise
1/4 teaspoon furikake seasoning (sesame seed and green seaweed)
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1 teaspoon rice vinegar
1 teaspoon soy sauce
2 teaspoons wasabi powder
1 tablespoon olive oil
1 tablespoon water
Combine all ingredients and mix until well blended. Cover and refrigerate one hour before serving.
What’s Cooking in Gail’s Kitchen? Something to Savor: Ahi Tuna Appetizer! When you’re looking for something to serve that makes a great starter, choose an exotic appetizer that awakens the “wow” factor in your taste buds. It takes only minutes to prepare but your guests will long remember it after the evening is over.
AHI TUNA APPETIZER
2 ahi tuna steaks, 4-5 ounces each, skinless
1 tablespoon olive oil
1 tablespoon vegetable oil or canola oil
1/2 teaspoon sesame oil
2 tablespoons aji nori furikake seasoning
1 teaspoon white toasted sesame seeds
1 teaspoon black toasted sesame seeds
Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Arrange on a platter, overlapping the slices. Serve with pickled ginger, wasabi paste, and a Vietnamese dipping sauce.