Make Your Own Furikake with Everything from Dried Fish to Potato Chips

February 4, 2016

The great thing about furikake is its versatility. While it delivers that extra umami in rice—a welcome alternative to liquid seasoning because of its added crunch—it can also be used to top pretty much anything, be it a bowl of soup or a bag of chips. Its flexibility in food doesn’t just apply to what you put it on, but also how it can be made. For something to be considered furikake, all it needs is a base of dried meat, nori, and that questionably glorious thing called MSG (we used dashi powder in this one). Countless packets of Japanese brands toy with different flavors ranging from the common egg option, to the unique buttered potato. Locally, we have an abundance of dried food items that can serve as more suitable replacements. Or you can go crazy. Doritos? Pork floss? Cheese powder? So, save yourself the hassle of opening packet after packet of furikake just to appease that bowl of rice, now you can make the kind you like. In bulk.


Danggit Furikake

Yield: 1 1/3 cups estimate
Time: 15 minutes


  • 1/2 cup Seaweed sheets, crushed
  • 1/2 cup Shrimp crackers, crushed
  • 8-10 pieces Danggit, fried and crushed
  • 1 tbsp Sesame seeds, roasted
  • 2 tsp White sugar
  • 1/4 tsp Salt, fine
  • 2 tsp Dashi powder (optional)


  1. Lightly crush and tear apart the seaweed and shrimp crackers with your hands. Use a mortar and pestle to crush the dried fish.
  2. Mix all the ingredients in a bowl. Store in an airtight container and use over rice, noodles, or as desired.

Note: You can interchange the danggit with dried squid, shrimp, or other types of fish. You may also use a variety of different kinds of crackers and chips to suit your taste.

Monica Yang SEE AUTHOR Monica Yang

Monica tries to be healthy, but is not very good at it. She loves food, traveling, and reading. Weaknesses include: good coffee, stationery, and home furnishing stores.

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