Reddit reviews Katsuo Fumi Furikake Rice Seasoning

Mine is kind of similar!

I usually have frozen rice on hand, so I'll nuke a portion of it in the microwave for 2 min with an egg cracked in. Sprinkle some katsuo fumi furikake and green onion, drizzle some sesame oil, and drip a small amount of soy sauce (the furikake has some saltiness to it) on the rice. If I'm feeling naughty, I'll put a pat of butter on the hot rice to add some extra unctuous-ness. Stir it all up and eat with a side of kimchi!

Oh dear, I'm making myself drool...

Note: these seasonings are also great in a bowl of steel cut oats for a savory Asian-inspired breakfast!

Furikake is rice topping, there are many types.

I really like red shiso furikake but it's a bit different. The one in the picture looks like katsuobushi furikake.

eg:
http://www.amazon.com/Katsuo-Fumi-Furikake-Rice-Seasoning/dp/B0001RIS5G

/u/buck54321 's Cold Ramen

Ingredients

• 1 - 3.5 oz. package Sapparo Ichiban ramen, original flavor (Other brands may work, but this is the one I use)
  
  
• Soy sauce
  
  
• 1 T. white vinegar
  
  
• Ice
  
  
• 1/2 t. sesame oil
  
  
• 4 to 6 leaves of cabbage, Napa cabbage or bok choi
  
  
• 1 small turnip
  
  
• 1 large egg
  
  
• Rice seasoning
  
  
• 1/2 a medium sized tomato
  
  
• a couple inches of a standard cucumber, a little more if using the thin seedless kind
  
  
• a radish, preferably a milder variety if available in your area or garden
  
  
• (optional) Ground cayenne pepper
  
  
• (optional) ham, steak, or chicken
  
  
• (optional) 1 hot pepper
  
  Start about 3 1/2 cups of water in a medium sauce pot.
  
  Grab a large bowl. Add vinegar, 1/2 T. soy sauce, and seasoning packet from ramen noodles. Set aside. This will be your broth.
  
  While waiting for the water to boil, grab another medium sauce pot or small frying pan and add sesame oil and up to a tablespoon of soy sauce. Cut up cabbage and turnips into reasonably sized strips for a single bite. If using Napa or bok choi, separate the more delicate green leaves and add these later in the frying process. If you desire some heat, cut and de-seed a hot pepper. Add to pan and cover. Fry over medium low heat for about 5 minutes. Remove cover and increase heat to medium. Fry until all liquid is evaporated and you have just started to form a brown layer on the bottom of the pan. It should begin to give off a nutty aroma. Remove veggies from pan and stick them in the freezer to cool. Add a dash of water to the hot pan and add the deglaze to the broth bowl.
  
  Begin heating frying pan over medium heat. Allow it to get good and hot. Scramble egg with 1/2 t. soy sauce and a few dashes of rice seasoning. Do not scramble too hard. The eggs are better if they are a little flat. Add egg all at once to frying pan and fry into an egg patty. Once eggs have solidified, smash them down with the spatula to flatten them by squeezing out the air. Fry to a nice golden brown on each side. Remove from pan and stick in the freezer.
  
  Around this time, I will usually have a good boil going in the water. Remove 2/3 cup of boiling water and add to the broth bowl. Add noodles to remaining boiling water and set a timer for 4 minutes (not 3 minutes as the package calls for). Stir noodles a couple times during cooking. Add a good amount of ice to the hot broth and stir to cool. Leave ice in until just before assembling all ingredients. Side note: I have asked myself many times why I boil the water just to cool it back down. Why don't I just add cold water. While I still do debate this sometimes, I have come up with the following. Boiling the water removes any chlorination or other off flavors that might be in my municipal water supply. It also ensure quick and complete dissolving of the seasoning.
  
  While your noodles cook, cut up the tomato, removing any excess seeds (the texture of the seedy goo is not great in the ramen). Cut up the cucumber, removing the skin and seeds. Cut up the radish into small slivers or strips.
  
  If using ham or other meat, it should be pre-cooked, cold, and ready to cut. Do that now.
  
  Once your timer goes off, remove noodles and cool under cold water using a strainer.
  
  Assemble all things. Add some cayenne if you'd like. Enjoy.