Ingredients:

  • 2 tablespoons mushroom powder (30 ml)
  • 2 tablespoons dried seaweed flakes (nori or wakame), crushed or finely chopped (30 ml)
  • 1 tablespoon granulated garlic (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 tablespoon toasted sesame seeds (15 ml)
  • 2 teaspoons ground ginger (10 ml)
  • 2 teaspoons sugar (10 ml)
  • 1 teaspoon white pepper (5 ml)
  • ½ teaspoon red pepper flakes (optional, for heat) (2.5 ml)
  • 1-2 teaspoons salt (adjust to taste) (5-10 ml)

Instructions:

  1. In a small bowl, combine all the ingredients: mushroom powder, seaweed flakes, granulated garlic, onion powder, toasted sesame seeds, ground ginger, sugar, white pepper, red pepper flakes (if using), and salt.
  2. Stir the ingredients thoroughly to ensure they are evenly distributed.
  3. Taste the seasoning and adjust the salt and red pepper flakes (if using) to your preference.
  4. For a deeper flavour, lightly toast the mixture in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn it!
  5. Allow the mixture to cool completely, then transfer it to an airtight container. Store in a cool, dark place for up to 2-3 months.