<TOMATO VEGAN FURIKAKE/ イタリアン風ふりかけ >
＜Yield> 2 servings
<Prep time> 7 mins ( This doesn't include the time for hydrating kombu)
<Cook time> 10mins
50g used kombu
6-7 cherry tomatoes
2 tsp dried basil or parsley
⅓ cup of walnuts
1 tbsp sugar
2 tbsp Mirin
1 ½ tbsp rice vinegar
2 tbsp soy sauce
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.
Keep in an air-tight container in the fridge for 5 days.
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