Chef José Andrés
Jose Andres Tops His Garbanzo Beans With One Secret Ingredient
Chef José Andrés enriches chickpea dishes (garbanzo beans in Spanish) by drenching them in olive oil and vinegar, then adding a global twist with a sprinkle of Japanese furikake.
The chef favors furikake with bonito, a mix of seaweed, sesame seeds, and dried tuna flakes. With its umami-rich flavors, the seasoning adds depth and complexity to chickpeas.
A versatile seasoning, furikake is available in stores in various flavors including wasabi and shiso. It’s easily customizable and can be homemade using kombu and bonito flakes.
To make furikake, toast sesame seeds with sugar, salt, soy sauce, and sesame oil. Add chopped seaweed or shiso to taste and enhance with dried fish, herbs, and citrus peels.
Furikake’s sweet-savory profile enhances dishes from rice and eggs to vegetables. The seasoning also adds sophistication to ramen and elevates snacks like Mexican elote.