Homemade furikake no. 8: Hijiki and chirimenjako (tiny tiny fish)

hijki furikake image

I’m cheating a bit here since this recipe has been featured already on Just Hungry. But it did get rather buried in a general article about seaweed, so here it is again in the Homemade Furikake series.

This combines hijiki, which is full of fiber and minerals, with chirimenjako, tiny little whole salted fish. You can find both at Japanese grocery stores, and Chinese grocery stores carry something similar. Since they are whole fish, they are full of calcium, and also pack a lot of umami. Many Japanese people are lactose intolerant, so they get their calcium by eating things like chirimenjako.

  • 4 Tbs. dry me hijiki or a small handful of regular stem hijiki, soaked until soft and rinsed
  • 3 Tbs. chirimenjako
  • 2 sheets of nori , well shredded
  • a large handful of katsuobushi (bonito flakes)
  • 3 Tbs. soy sauce
  • 1 Tbs. sesame seeds
  • Red pepper flakes, shichimi or nanami tohgarashi
  • Optional: 1 Tbs. very finely chopped orange or yuzu zest

Chop up the hijiki finely if you are using the regular long stem kind. You don’t have to do this if you are using me-hijiki.

Put the moist seaweed and the chirimenjako in a non-stick frying pan over medium heat. Stir around until it’s dried out quite a bit and is getting a bit crispy but not burnt.

Add the soy sauce, the bonito flakes, and the shredded nori, and continue stirring until it’s almost dry. Add the sesame seeds, citrus zest and red pepper, and stir until the sesame seeds start to pop. Take off the heat and cool completely.

Store in an airtight container in the refrigerator, and try to use it up within a week.

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4 comments

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Re: Homemade furikake no. 8: Hijiki and chirimenjako (tiny ...

I think this sounds delicious, and I think my family would like the flavor, but I KNOW they would be put off by the little whole fish,( eyes, mouth and such).
Would it be OK to finely chop the fish so they are not recognizable? I could easily sneak them in that way. Alternatively, I bought some sardine powder/granules for dashi, for the same reason.
( they don't like their food to look at them, lol) Could I use that as a substitute?
Thanks for the recipe.

Re: Homemade furikake no. 8: Hijiki and chirimenjako (tiny ...

Sure, you can chop them up finely, though as you can see from the photo (compare with the rice grains) they are really quite tiny so maybe they won't notice... I'd suggest chopping or grinding them up in a food processor.

Re: Homemade furikake no. 8: Hijiki and chirimenjako (tiny ...

For a finer texture, could you grind up the resulting dry mixture (i.e. with a coffee/spice grinder)? Or is the texture half the fun?

Re: Homemade furikake no. 8: Hijiki and chirimenjako (tiny ...

Well, personally I don't find the idea of putting a finely ground powder on rice too appetizing..but if you prefer it that way, you could give it a try!

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