Fry

Doritos Furikake

by:
April 21, 2022
5
9 Ratings
Doritos Furikake
Photo by JULIA GARTLAND. PROP STYLIST: ANNE EASTMAN. FOOD STYLIST: YOSSY AREFI
  • Prep time 10 minutes
  • Cook time 15 minutes
  • makes about 2 cups
Author Notes

I came up with this combo way back when I was living in my old hood in New York. I’d ordered some sushi from a spot next to my apartment—spicy salmon, eel, veggie tempura, the usual suspects—and I was snacking on some Sweet Chili Doritos. When the sushi came, I dug in right away. And I kept eating the chips. And my mind was blown.

Furikake is a Japanese seasoning, traditionally sprinkled on rice. It often consists of nori, bonito flakes, and sesame seeds, but there are tons of variations. Mine has sweet, oniony, garlicky, Doritos twist. Definitely a munchy, cozy vibe. I love to put this on poke bowls, hand rolls, or even on a cucumber salad. The possibilities are endless. Just try to use it up in a day or two to avoid staleness. —Romel Bruno

What You'll Need
Watch This Recipe
Doritos Furikake
Ingredients
  • Canola oil, for frying
  • 7 large garlic cloves, finely chopped
  • Kosher salt, to taste
  • 1 large shallot, thinly sliced into rings
  • 1/2 cup cornstarch
  • 1 sheet nori
  • 1/3 cup sesame seeds, toasted
  • 1 cup finely crushed Doritos (Sweet Chili, Cool Ranch, or Spicy Nacho)
  • 1/4 cup bonito flakes
  • 1 tablespoon gochugaru (Korean chile flakes)
Directions
  1. To a small pot, add enough canola oil to come halfway up the sides of the pan. Set over medium-high heat and bring to 250°F. (If you don’t have a thermometer, test a piece—it should gently bubble.)
  2. Add the garlic to the hot oil. Cook, stirring frequently with a heat-proof spoon, for 3 to 6 minutes, until crispy and light golden brown. Use a slotted spoon to transfer the fried garlic to a paper towel–lined plate. Season with salt.
  3. In a small bowl, toss the shallot rings in the cornstarch, then shake off any excess. Return the oil to 250°F, then add the shallot rings. Cook, stirring frequently, for 5 to 6 minutes, until light golden brown. Use a slotted spoon to transfer the fried garlic to a paper towel–lined plate. Season with salt.
  4. Mince the nori, either by hand with a knife or scissors, or in a spice grinder.
  5. In a large bowl, combine the fried garlic, fried shallot, minced nori, sesame seeds, crushed Doritos, bonito flakes, and gochugaru. Mix until combined, then taste and adjust if needed.
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    Romel Bruno
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3 Reviews

doubleboiler
doubleboiler May 23, 2022
I'm a big fan of Furikake and this blend is great. I skipped making fresh fried shallots and garlic and instead used pre-made from the pantry (you can find these and fried garlic in big jars at asian markets, crispy and ready to go). Otherwise made exactly as instructed. When I poured the warm toasted sesame seeds in the whole thing lit up and smelled great. The only bummer is that the author says to use it up in a day or two but this is a LOT of furikake. I crunched it up finely and it still filled a pint jar. I'm going to try throwing in a desiccant pack (from a store bought jar of furikake that's almost empty) and see how it does.
 
Romel B.
Romel B. May 23, 2022
Yes! I think throwing a pack in there should extend the life of it a bit. I'm super happy you liked it!
 
doubleboiler
doubleboiler November 6, 2022
Reporting back to say that the desiccant pack worked: nearly 6 months later this is still perfectly crunchy and tasting great!