Magic Furikake/魔法のふりかけ

Japanese Food

I know this post is quite repetitious; I have posted about my magic furikake somewhere in my blog before, as well as in the Japan Forum on eGullet. But, because I have improved the recipe a little, I’d like to share it with you.
Note: When I have little or no appetite, a mouthful of hot rice with some magic furikake will work up my appetite, like a charm. That’s why I call my furikake magic furikake.
この投稿は繰り返しだとは分かっています。前にも、このブログのどこかに私の魔法のふりかけのことを書きましたし、eGulletのJapan Forumにも書きました。でもレシピーを少し改良したので、また説明したいと思います。
注: 食欲が殆どない時に、暖かいご飯と魔法のふりかけを一口食べると、うそのように、食慾が出てきます。というわけで、私のふりかけを魔法のふりかけと呼んでいます。
Here are some of the cans I happen to have in the storage space:

Top, from left to right: Whole tomatoes, diced tomatoes, and sweet corn
Middle: Yude azuki (boiled adzuki), sanma kabayaki (saury grilled and seasoned with kabayaki sauce (soy-based sweet sauce), and tuna flakes
Bottom: All three are saba no mizu ni (mackerel simmered in water).
上、左から右へ: ホールトマト、角切りトマト、スイートコーン
中: ゆであずき(茹で小豆)、さんま蒲焼、ツナフレーク
下: 3つとも鯖(さば、サバ)の水煮です。

Some of the ingredients for magic furikake:

White sesame seeds, pepper (black pepper or “table pepper”, which is a mixture of white and black peppers, if I remember correctly, and is probably available in Japan only), and two cans of mackerel
A can of mackerel contains about 200-180 g simmered mackerel.

The other ingredients are:
3 tbsp soy sauce
3 tbsp mirin

I was surprised to find that one of the cans required a can opener!
Dispose of the liquid, and put the mackerel in a pan.
(Or, keep the liquid and use it for other purposes.)

Add some pepper and some sesame seeds. I cannot say how much sesame seeds, just as much as you want!

On the counter top, mash the mackerel with a spatula.

Put the pan on the stove and heat, constantly stirring, for about 3-5 min., until moisture is gone.

Add soy sauce and mirin. (I used jozo chomiryo (fake mirin), not hon mirin.)

Keep heating for 1-2 min., constantly stirring, until moisture is gone.

When it has cooled, transfer to a container. It can keep for one week or much longer in a fridge.

My furikake is more like tsukudani than furikake because it is soft and moist.
For those of you who don’t know what tsukudani is, here is one example:

Nori tsukudani, which is seasoned with say sauce, sugar, and other seasonings.

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