Furikake. If you’ve never tried it before, now is the time to get this Unami boosting Japanese condiment in your life. It’s made with a base of black sesame seeds and seaweed, and some versions include ground fish and / or chilli. Some cheaper versions also include a few more untoward ingredients, so make sure you check the label.
The recipe itself is the perfect option for those evenings when you have a million and one other things to do and hardly any time to spend in the kitchen – hence the ‘furious’ title. Thanks to the furikake, the flavour:time ratio is sky high. Take it from pan to plate in 10 minutes, relax and chow down. Furiously.
- 1 tbsp coconut oil
- 1 white onion, sliced finely
- 1 clove garlic, finely chopped
- 3cm fresh ginger, finely chopped
- 1 green chilli, deseeded and chopped
- 400g grass fed ground beef
- 1 tbsp black pepper
- 2 medium courgettes
- 1 large sweet potato, precooked
- Large handful fresh coriander
- Juice half a lime
- 1 tsp fish sauce
- 4 tbsp furikake
- Heat the coconut oil in your largest frying pan. Add the onions and cook for 2 or 3 minutes until soft. Add the garlic, ginger and chilli, and fry for a further couple of minutes.
- Add the ground beef to the pan, season with the pepper and mix well. Grate the courgette, and peel and mash the sweet potato, before adding them both to the mix. Cook for around 3 minutes, until the sweet potato is reheated and the beef cooked through.
- Add a generous amount of coriander to the pan, along with the lime juice and fish sauce. Stir well, before serving on a bed of spinach and sprinkling with a large helping of furikake.