What is Umami?
The essence of deliciousness
Medium
20 MIN
Make these crispy appetizers for happy hour or a dinner party. Furikake, from the Japanese word for sprinkles, is a seasoning mixture of dried seaweed, sesame seeds, herbs, salt and fish flakes. Find it in the international section at markets specializing in global foods or in the international section of grocery stores.
Ingredients
SERVINGS: 4
- 1 tablespoon miso
- 1 large sheet rice paper wrapper
- 3 tablespoons grapeseed oil
- 1 teaspoon furikake seasoning
- 4 king oyster mushrooms
- 4 pearl onions
- 2 radishes, thinly sliced
- Chopped green onions, to garnish
Instructions
1. Spread miso on a parchment-lined baking sheet. Dehydrate by cooking in the oven for 12 hours at 120° degrees or use a dehydrator.
2. Once dried, blend miso in a food processor until it becomes a fine powder. Set aside.
3. Cut rice paper into 4 (4-inch) squares. Heat oil in a shallow pan over medium heat until the oil reaches 370°. Fry rice paper 2-3 seconds until puffed and crisp. Remove and place on a paper towel-lined dish and immediately season with furikake.
4. Slice mushrooms lengthwise and delicately score the top and bottom side in a checkerboard pattern. In a sauté pan, sear mushrooms on medium-high heat on each side for 3-5 minutes or until browned. Remove mushrooms from pan.
5. Add onions to the same pan and cook for 4 minutes or until translucent. To serve, divide the onions, mushrooms and radishes between the 4 rice puffs and top with green onions. Dust each puff with miso powder.
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