A Tasty (and Easy) Tip from A Famous Chef and Lead Dad

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


  1. Preheat Oven to 350 degrees F
  2. On separate sheet trays, toast the seeds for approximately 15 minutes – or until fragrant and just beginning to brown
  3. Let cool
  4. Pulse in food processor or blender, keeping coarse
  5. Pulse shallots in food processor or blender, keeping coarse
  6. Pulse Nori in food processor or blender
  7. Mix all ingredients