TOMATO VEGAN FURIKAKE

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<TOMATO VEGAN FURIKAKE/ イタリアン風ふりかけ >

▶vegan

＜Yield> 2 servings

<Prep time> 7 mins ( This doesn't include the time for hydrating kombu)

<Cook time> 10mins

<Ingredients>

50g used kombu

6-7 cherry tomatoes

2 tsp dried basil or parsley

⅓ cup of walnuts

Seasoning

1 tbsp sugar

2 tbsp Mirin

1 ½ tbsp rice vinegar

2 tbsp soy sauce

<Directions>

1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) Chop them into ¼ inch squares.

2; To the pot, add all the seasonings listed above along with kombu ( step1) and tomatoes.

Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened.

3; Roast dried basil or dried parsley and walnuts for a couple of minutes until opening up the aroma.

4; Transfer 2 to the container . Mix in dried herb and walnut (from Step3). Top it on the rice or toast and enjoy!

<Miwa’s tips> ※Watch more on YouTube!

1; Please mix the sauce continuously to prevent it from burning.

2; After the sauce is thickened on step2, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot.

<Storage time>

Keep in an air-tight container in the fridge for 5 days.

<MIWA’s recommendations♡>

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2022/05/28 MIWA