Furikake Butter
Living in Japan for four years taught me a lot. One of the earliest things I learned was that food speaks volumes about our experiences. When we first moved to Japan my cooking repertoire was quite limited. I had a few Midwestern comfort food classics up my sleeve and some simple Italian dishes from some of the first cookbooks I owned as an adult. Other than that, I was at a bit of a dead end. It took me some time to realize that even the small, seemingly insignificant food items that we purchased on a regular basis would leave a noticeable mark on what comes out of my kitchen. This furikake butter is a perfect example.
Whether you make your own furikake or purchase it at an Asian market, it's a great condiment to have in your pantry. I love using it in compound butter because it adds a nice umami flavor. You can top a grilled steak with this butter, use it to add flavor to grilled fish, or even just spread it on a piece of toast topped with avocado slices. I promise you, if you make this butter you will find countless ways to use and enjoy it!
Furikake Butter
Makes 8 tablespoons
Total time: 5 minutes
Ingredients
- 2 sticks unsalted butter, room temperature
- 2 tablespoons furikake
- 1 1/2 teaspoons rice vinegar
Instructions
- Combine all the ingredients in a bowl and stir until smooth.
- Scoop the butter onto a piece of parchment paper that is about 8 inches long.
- Roll the parchment around the butter and use your hands to mold it into a log about 6 inches long.
- When the butter is completely rolled up in the parchment, twist the ends and transfer to the refrigerator. Let chill for at least 2 hours.
