Nori Tamago Furikake Recipe

You’re the Yin to my Yang, You’re the cream to my coffee. That’s me romanticising over Furikake (ふりかけ) as one of those imbued with a unique cultural heritage. This championing rice seasoning was pioneered by a Japanese pharmacist to eradicate calcium deficiency left behind by the Great War.

Quite literally, the act of ‘sprinkling’ makes it a remarkable combination to rice balls, pasta, salads and the list goes on! It is a typical accompaniment derived from a mixture of shredded nori, dried fish, sesame seeds, bonito flakes, spices, shiso perilla leaves, wasabi, and more.

Furikake is a crowd-pleaser. Check out our column on Furikake below for an in-depth read. In this article, we will introduce how to make Nori Tamago Furikake to enliven your tastebuds!

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Nori Tamago Furikake Recipe

Nori tamago basically translates to ‘seaweed rolled-egg’. This rendition of Furikake is simple yet delicious. I dare say, eggs and seaweed weaves seamlessly into a kitchen sinecure. Let’s try our hands on making this prominent yet flavourful egg granule and fragrant seaweed combo at the comfort of our homes!

Nori Tamago Furikake

Noritama furikake is a classic loved by all. Not only is it easy to make, it tastes absolutely delicious too! The blend of fresh flavours will get you reaching for it more.

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 1 Jar

Ingredients

  

1x2x3x

• 5 Sheets Nori Seaweed
• 3 pieces Egg Yolk
• 3 tbsp Roasted White Sesame Seeds
• Salt and Sugar finely grounded (at preference)
• 1 tbsp Soy Sauce

Instructions

 

• Cut the nori seaweed into small pieces in a bowl.
• Boiled the 3 eggs for 15 minutes (or until set), and take out the yolks.
• Heat the pan over low heat. Toast the nori seaweed until it crisps and transfer it back into the bowl.
• In the same pan on low heat, mash the egg yolks. Add salt, sugar, and soy sauce for seasoning. Mix well until all moisture is removed, and be careful not to overheat the mixture.”:”Turn off the heat and transfer the seasoned egg yolks into a bowl.
• Add the nori seaweed and white sesame seeds into the seasoned egg yolks. Mix well again.
• Let it sit for minutes until cool. Then, transfer the furikake into a tight jar and complete.

Notes

Heating the egg yolks will remove all moisture, and you can make this homemade noritama furikake a dry-type furikake. If you prefer the soft furikake, you can season the boiled egg yolks as it is with salt, sugar, and soy sauce. Use the remaining egg whites as protein to your hot rice. Chopped the boiled egg whites, put on top of rice, and sprinkle your homemade noritama furikake on it.

Recommended Products for This Recipe

At Kawashima The Japanstore, we curated a list of recommended products for this furikake recipe. Ranging from the additive-free high-quality grilled nori (dried seaweed) harvested from the Ariake Sea to the Dark Soy Sauce which has been aged for more than a years with the best local ingredients, you can be assured of our craftsmen expertise. Check them out below:

Recommended Products for This Recipe

Please also check out Japan’s domestic dried furikake recommended lineup below to enhance your everyday meal!