Furikake Chex Mix

Yeah. Make this.

Furikake Chex Mix

Adapted from onolicioushawaii.com

  • Bag of pretzels
  • Bag of bugles
  • Box of rice chex cereal
  • Box of honey comb cereal
  • Bag of Gardetto’s
  • And any other bag of stuff including wheat Chex cereal or Fritos
  • 1 cup butter
  • 1/2 cup Agave syrup or maple syrup
  • 1/3 cup sugar
  • 2/3 cup vegetable oil
  • 3 tablespoons Soy Sauce
  • 1 bottle of Furikake

Preheat oven to 250 degrees

Mix butter, syrup, sugar, veggie oil and soy sauce in pot until sugar is melted.

Mix all dry ingredients but the Furikake in an oven proof baking dish. You might need 2 containers.

Pour sauce evenly over the dry ingredients. And mix well. Then sprinkle the entire bottle of Furikake over and mix gently.

Bake for an hour, tossing every 15 mins.

You just want to bake it till the syrup is dry and makes every piece of furikake cereal crunchy and crisp.

Miso Eggplant

Do you ever crave eggplant? One of my friends back in the 90’s told me it had addictive properties (like nicotine, or something). I believed her. Less so now but I definitely crave it often. This recipe is a good alternative to the dips and addition to veggie stews.

It looks like a heap but it’s a damn good heap.

Miso Eggplant

Adapted from justonecookbook.com

  • 3-4 Japanese eggplant or 1 big one, sliced in half or quarters lengthwise
  • 1 TBSP sesame oil
  • 3 TBSP white miso
  • 1 TBSP sugar
  • 1 TBSP rice vinegar (mirin)
  • 1 TBSP water
  • White sesame seeds
  • Green onion, cut into 1/4” rounds
  • Shiso leaves, julienne

Preheat oven to 425 degrees.

Heat water. Mix with sugar, miso and vinegar. Set aside.

Cut meat side of sliced eggplant diagonally about of a third of the way to the skin. turn and cut again on the diagonal creating a cross cross pattern in the flesh. Be careful not to cut too far into the meat. This is so the flavors can get into the eggplant. Not to create little pieces.

Soak the eggplant in water for 10 mins. Then remove, give a little squeeze and dry with a paper towel.

Brush with sesame oil and place cut side down on a parchment lined baking sheet.

Bake for 15 mins.

Remove from oven and change oven to broil. Turn eggplant over and coat meat side with miso glaze.

Broil for 5-15 mins until golden brown.

Sprinkle with green onions, sesame seeds, shiso leaf and nori. Serve with rice and an egg or as a side dish. So delish!!

Made again so you can see it out of the oven with toppings added before it becomes a heap

Spicy Crab Dip

I have been on a sriracha craze lately. I can’t get enough. And it’s crab season. So, why not make this delicious appetizer to share with friends and family? So decadent and it’s super good the next day with a fried egg.

Spicy Crab Dip

  • 8 – 12 oz lump crab meat
  • 4 cups cooked white rice
  • ½ cup Japanese mayo
  • ½ cup cream cheese
  • 2 tbs sriracha
  • ½ cup okonomiyaki sauce
  • ¼ cup furikake
  • 2 green onions, sliced
  • Sliced cucumber
  • Sliced avocado
  • Snack seaweed sheets
  1. Mix crab, mayo, cream cheese, &
    sriracha
  2. In 9×13 dish, layer rice, furikake, & crab mix
  3. Drizzle sriracha, mayo, & okonomiyaki sauce
  4. Bake at 450F for 10 mins, broil for 3-5 mins
  5. Top w/ green onions
  6. Serve w/ roasted seaweed snack sheets, cucumbers, avocado and enjoy!