Recipe Time! Furikake Arare.
With all the markets we have been doing this summer, we have learned a thing or two (or five). One thing we think is a great idea and we’d like to start doing right away is to sell grab & go snacks that use our products!
We have been giving out teeny-tiny onigiri (rice balls) topped with our nori and negi furikake for months now, and it just hit us to make this beloved chex mix with our own furikakes.
So while as soon as this month you’ll be able to taste our own little bags of chex mex mix, we’d love to share “I could make this myself” folks out there.
The recipe comes from the Japanese Canadian Cultural Centre’s cookbook, Just Add Shoyu, and is credit to Ron Kobayashi.
Terms*
Arare is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. Sembei fulls under this umbrella.
Furikake is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri (rice balls).
FURIKAKE ARARE
INGREDIENTS
3/4 to 1 box of Crispex/Chex cereal
1/4 cup (60mL) butter or margerine
1/4 cup (60mL0 vegtable oil
1/4 cup (60mL) light corn syrup
3 tbsp (45mL) sugar
2 tbsp (30mL) shoyu (soy sauce)
1 jar furikake (we just shake until our heart says to stop)
MEDTHOD
Preheat oven to 250°F (120°C).
Spray a 9 x 13 in (22.5cm x 32.5 cm) pan or 2 8x8 in (20 x 20 cm) pans with non-stick spray (or grease in your preferred method)
Measure cereal into pan(s).
In a small saucepan, melt butter. Add vegetable oil, corn syrup, sugar and shoyu. Stir just until sugar disolves to prevent carelization. Pour warm syrup over cereal and mix. Sprinkle with furikake to tase and gently mix.
Place pan(s) in over on middle rack and bake for 45 to 60 minutes. Stir every 15 minutes to prevent cereal from sticking to the pan(s).
Remove from oven and mix again. Cool. Store in airtight containers.
Prep time: 3 hours.
