Spicy peanut furikake

Spicy peanut furikake

By
From
Poke
Makes
300 g
Photographer
Matt Russell

Use this as you would any furikake, to season and add crunch and texture. Just try not to eat it by the handful, as we may have on occasion!

Ingredients

Quantity Ingredient
200g raw unsalted peanuts
1 tablespoon groundnut oil, (or other light flavourless oil)
2 tablespoons nigella seeds
2 tablespoons soft brown sugar
1/2 teaspoon sea salt
2 teaspoons togarashi powder
1 tablespoon tamari soy sauce
2 tablespoons kizami nori, (shredded nori)

Method

  1. Preheat the oven to 180°C.
  2. Spread the peanuts out on a baking tray and roast in the oven for about 8 minutes until golden. Remove and chop roughly.
  3. Heat the oil in a frying pan (skillet), then add the nigella seeds and toast gently. Add the roasted peanuts, sugar, salt and togarashi. Taste and add more togarashi if needed. Pour over the tamari, stir and remove from the heat.
  4. Once cooled, stir through the shredded nori, transfer to an airtight container and store in a cool, dark place for up to 1 month – although it probably won’t last that long!
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