1.Top steamed rice with Furikake Tororo and serve.
1. Shape rice into triangles, dust with Furikake Tororo, and serve.
※ Also delicious when Furikake Tororo is mixed with the rice.
1.Cut tofu into bite-sized pieces.
2. Place dashi stock in a saucepan on high heat. When the stock boils, lower the heat to medium, add tofu, and boil.
3. Turn off the heat and dissolve the miso paste into the soup. Top with Furikake Tororo and serve.
※ Also delicious with green onions.
1. Cut tofu into 1.5 cm cubes. Remove the seed from umeboshi (dried Japanese plum) and chop the flesh finely.
2. Place water and Furikake Tororo into a saucepan and bring to a boil.
3. Lower the heat, add the tofu and chopped umeboshi, usukuchi-shoyu (light soy sauce), and salt to the soup, cook for approximately 3 minutes, and serve.
※ Also delicious when topped with white radish sprouts, etc.
1. Add Furikake Tororo to vinegared rice, mix and divide into eight equal portions.
2. Place a piece of sashimi onto cling film, followed by the rice mixture. Wrap with cling film, shape into balls, and serve.
1. Boil udon noodles.
2. Chop green onions finely.
3. Heat udon tsuyu (soup base) in a saucepan.
4. Place boiled udon noodles into a bowl, pour over heated tsuyu sauce, top with Furikake Tororo, kamaboko, and chopped green onions, and serve.
※Also delicious when Furikake Tororo is added to instant udon noodles.
1. Cut processed cheese into 0.5 cm cubes.
2. Mix rice, Furikake Tororo, and cheese together.
3. Shape into preferred rice ball shape and serve.
※ Add color to your rice balls with carrots or wiener sausages.
1. Shred cabbage finely.
2. Mix the [Batter] ingredients together, add the cabbage, and mix.
3. Heat a hotplate or frying pan and coat it with oil.Pour cabbage mixture into the pan in a circular shape and place pork belly slices on top.
4. Once the bottom is cooked, flip the pancake over and cook the other side until cooked through.
5. Turn off the heat, coat with okonomiyaki sauce and mayonnaise, scatter with Furikake Tororo, and serve.
【Make a face】
1. Shape the rice into a ball, flatten it slightly, and dust it all over with Furikake Tororo.
2. Cut carrot into thin slices and boil.
3. Pack the shaped rice toward the center of the bento box, and add the black beans for the eyes and the carrot for the mouth.
【Make ears】
1. Divide the rice in half, shape each half into a ball, flatten them slightly, and dust them all over with Furikake Tororo.
2. Place the two balls on both sides of the face as ears, and your Bear Face Bento is ready.
1. Cut potatoes into 3 cm pieces and boil until cooked through.
2. Mash the potatoes with a fork, etc., add Furikake Tororo, mayonnaise, and an egg, and mix together until well combined.
3. Mix the Furikake Tororo and the breadcrumbs [Coating] together.
4. Divide the potato mixture into four equal portions and shape into croquettes. Coat with flour, then with beaten egg, and finally with the breadcrumb mixture. Deep fry in hot oil and serve.
1. Cut a pumpkin into 3 cm pieces and boil until cooked through.
2. Mash the pumpkin with a fork, etc., add Furikake Tororo, mayonnaise, and an egg, and mix together until well combined.
3. Divide the pumpkin mixture into 16 equal portions and shape into balls. Coat with flour, then beaten eggs, and finally with breadcrumbs. Deep fry in hot oil and serve.
1. Place egg, sugar, and soy sauce into a bowl and mix together.
2. Heat oil in a rectangular omelet pan and turn the heat down to low. Pour 1/3 of the egg mixture into the pan and place the Furikake Tororo on top. When the egg is 70% cooked, roll it toward you.
3. Push the rolled egg to the other end of the pan. Oil the open space and under the omelet and pour in another 1/3 of the egg mixture. When that is 70% cooked, roll the omelet toward you again.
4. Repeat with the remaining 1/3 of the egg mixture.Slice into 2 cm pieces and serve.
1. Cut drained tofu, lettuce, tomato, and cucumber into bite-sized pieces.
2. Mix tofu and vegetables with canned corn and arrange on a plate. Top with Furikake Tororo and mixed [Japanese dressing] ingredients to serve.
※ [Japanese dressing] Also delicious with any dressing of your choice.
1. Chop cabbage roughly, cut carrots into thin rectangles, and green peppers into bite-sized pieces.
2. Coat a heated frying pan with oil and stir fry vegetables until tender.
3. Add [Seasonings] and Furikake Tororo and briefly stir fry again. Arrange on a plate to serve.
1. Cut tomatoes into 1 cm slices.
2. Slice onions thinly and soak in water.
3. On a flat plate, lay out tomato slices overlapping each other. Top with onion slices and salad dressing, sprinkle Furikake Tororo all over and serve.
※ Delicious with Italian dressing.
1. Julienne daikon radish, carrot, and cucumber into 3 mm wide sticks.
2. Place [Seasoning] ingredients into a bowl and mix together until sugar is dissolved.
3. Place the vegetables into the seasoning and mix together with Furikake Tororo. Let marinate and serve.
1. Cut aburaage (deep-fried tofu) into 1 cm width chunks and sauté in a frying pan until crispy.
2. Blanch Komatsuna and spinach leaves in salted boiled water, squeeze out excess water and cut into 5 cm pieces.
3. Place soy sauce, water, and blanched leaves in a bowl and mix together. Add Furikake Tororo to dress.
4. Add cooked aburaage immediately before serving.
※ Top with yuzu peel for added aroma and color.