Furikake Fusion

Furikake makes everything better.

Brown rice risotto. I don't know if I'm allowed to call it risotto because the brown rice was actually parboiled for another recipe, meaning it started out half cooked. I took a cup of it and started adding chicken stock to it like I would for a regular risotto. With parboiled rice, it only took about a cup and a half of stock to fully cook the rice. I then added parmesan cheese, salt, pepper, and a fourth a cup of cream. Topped with furikake for a fusion flavor. Somehow, it works. I like the brown rice because it has more of a pop than arborio, but I'm going to try short grain brown rice next time instead of this medium grain I had.

Peanut noodles. For one serving, the base is one tablespoon each of hoisin sauce and crunchy peanut butter. Everything else is added according to taste. Personally, I like two teaspoons of fish sauce, a pinch of pepper flakes, a teaspoon or more of sesame seeds, a pinch of ginger powder, a few drops of chili oil, and a teaspoon of neutral oil if I want to thin out the sauce a bit (usually not necessary). Toss with cold noodles and your choice of vegetables, and sprinkle with furikake.