LAGG Founder and Master Gardener Florence Nishida shares how shiso, a Japanese herb (perilla in English) can be dried and then crumpled and used to make furikake. Furikake (furi means scatter and kake means put on in Japanese) is a condiment commonly used on top of rice and cold tofu. Florence made hers with the shiso, salt, sesame seeds, cayenne pepper and a little dash of sugar. Seaweed is a commonly included ingredient. Florence shows the rice balls she made, topped with a sprinkle of the furikake.
Florence also shared kuri and how she cooked it. Kuri is an orange-fleshed, meaty squash. It can be used in any dish that other squash and potatoes are used.
The most difficult part in preparing kuri is cutting it open. The skin is very hard, but once cooked it is soft and edible.
- Cut the kuri into chunks.
- Saute in sesame oil until lightly browned, about 10 minutes.
- Make 2 cups dashi (a fish and seawood stock) broth: boil water and add a package of dashi and mix.
- Add broth to kuri, along with 1 Tbs. of soy sauce, a little mirin, and 1 tsp of sugar.
- Cover pot with lid and simmer over low heat for about 10-15 minutes.
Video credit: Chad Cole
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