Entree, 2 servings

1 lb thinly sliced Brussel Sprouts

½ an onion ( white, yellow or sweet) thinly sliced

1 ½ T olive or vegetable oil

¼ tsp kosher salt, plus more to taste

Pepper to taste

8–10 oz large shrimp

drizzle of toasted sesame oil

2–3 teaspoons furikake (available at asian markets and upscale grocery stores)

chili flakes, sriracha sauce

Homemade furikake

½ cup toasted sesame seeds

1 teaspoon to 1 tablespoons salt, to taste

3 sheets nori– processed in the food processor

3 heaping tablespoons smoked bonito flakes

½ teaspoon sugar, optional

Thinly slice onions and brussel sprouts.

Heat oil in a large skillet over medium high heat. Add onions, and saute, stirring often until just tender about 2-3 minutes. Add brussel sprouts, turn heat down to medium, and sauté until just tender, about 5 minutes, stirring often. You want them to be wilted, not overly cooked. Season with salt and pepper. Make a well in the middle of the pan, and add prawns, and a little drizzle of sesame oil, and continue stirring the shrimp until cook through, about 3-4 minutes. Stir everything together, season with Furikake spice blend, taste, adjust salt if necessary. I usually add a generous pinch more. Divide in bowls and sprinkle with a little more furikake, and chili flakes (or sriracha sauce) and chop sticks.

To make furikake Seasoning -mix all ingredients together in a medium bowl. Store in airtight container.