If you’re a regular Well Vegan reader, you’ve probably noticed a pattern: I absolutely love Asian food. Perhaps it was the month I spent immersed in Thailand and Vietnam last year, but I just can’t get enough of the vibrant, fresh flavors of the Far East. While most of my recipe inspiration comes from Thai culture, this week I’m taking your taste buds on a trip to Japan.
Furikake is a savory Japanese seasoning that can be used to brighten the flavor of cooked rice and vegetables. In Japan, furikake is a super popular condiment that usually contains bonito flakes (aka dried fish). Store bought varieties typically include this non-vegan additive, as well as MSG. Luckily, it couldn’t be easier to make your own plant-based furikake with just a few simple ingredients you can pick up at your local grocery store.
This versatile seasoning can be used to make basically any dish more interesting. I chose edamame for a few reasons: 1) I already had a bag hidden in my freezer (don’t you just love when that happens?); 2) Edamame is packed with protein, making it a great vegan snack or side; 3) The flavor of edamame is subtle, which allows the beautiful flavors of the furikake to shine through.
I tossed purple cabbage in at the last minute, mostly for the visual effect. The bright green and purple are stunning! Bonus: I was quite happy with the pleasant flavor and texture it added to the dish. Eat it on its own, serve in lettuce cups, or scoop it on top of rice or soba noodles. This edamame dish is really versatile – so have fun with it! When you make it, upload a photo to Instagram and tag @well_vegan. We’d love to see how you experiment.Print
Furikake is a savory Japanese seasoning that can be used to brighten the flavor of cooked rice and vegetables. In this recipe, we use it to boost the yum factor of protein-packed edamame.
- 12 oz. frozen edamame, shelled (I got mine at Trader Joe’s)
- 1 nori sheet (found in the Asian aisle at your grocery store)
- 1 Tbsp. sesame seeds
- ¼ tsp. red chili pepper flakes
- ¼ tsp. sea salt
- 2 tsp. toasted sesame oil
- ½ cup purple cabbage, finely shredded
- Cook the frozen edamame according to package directions. Drain, rinse, and transfer to a mixing bowl. If using fresh edamame, simply remove the fuzzy outer shell and deposit the inner gems in a bowl.
- Meanwhile, tear the nori sheet into small pieces and add them to the bowl of a food processor. Run the food processor until the nori turns into small flakes.
- Use a rubber spatula to scoop the nori into a small bowl. Stir in the sesame seeds, red chili pepper flakes, and sea salt. Mix to combine. This is your furikake seasoning!
- Add the purple cabbage to your bowl of edamame and toss with toasted sesame oil. Sprinkle in the furikake and stir to coat completely; adjust seasonings to taste.
- Enjoy warm as a side to your favorite Asian-inspired dish (like our Coconut Crusted Tofu with Sweet Chili Sauce).
This edamame is also delicious and refreshing served chilled. Set it in the fridge for a couple of hours to allow the flavors to co-mingle and intensify. Once cool, you can serve the edamame in lettuce cups for a light lunch or over soba noodles with baked tofu for a healthy dinner.