Award-winning chef Tony Maws is a Boston man about town. His restaurant Craigie on Main was a shining a light in the city’s culinary scene for two decades, and the food – and fun cocktails – that came out of it were duly celebrated. But Tony is also a Lead Dad, even more so now as he contemplates his next move. So we asked him for a recipe that a mere mortal Lead Dad could prepare. He went with something that’s versatile – a Lead Dad necessity!
Tony Maws’ Furikake
Furikake is a dry, crispy Japanese condiment. I think having some condiments at home that are versatile and easy are a great way to go. They can transform the simple and common into something else entirely: AWESOME!
I have some of this made at my house all the time to sprinkle on my salads, grilled asparagus, rice, quinoa, roasted chicken – pretty much anything. People shouldn’t get too hung up on the exact ratios in this recipe – it’s going to be super tasty even if something is left out or or you run short on, say, sesame seeds.
| 100g | Toasted pumpkin Seeds |
| 100g | Toasted Sunflower Seeds |
| 100g | Toasted Sesame Seeds |
| 8g | Nori strips (or whole nori sheets, torn into pieces) |
| 8g | Fine sea salt |
| 6g | Togarashi (Or any spicy mix of your liking, or just Aleppo chile flakes) |
| 35g | Crispy Shallots |
Directions:
- Preheat Oven to 350 degrees F
- On separate sheet trays, toast the seeds for approximately 15 minutes – or until fragrant and just beginning to brown
- Let cool
- Pulse in food processor or blender, keeping coarse
- Pulse shallots in food processor or blender, keeping coarse
- Pulse Nori in food processor or blender
- Mix all ingredients
