Ingredients:

  • ¼ cup Fine Sea Salt (not coarse kosher)
  • ¼ cup Granulated Garlic Powder (not garlic salt)
  • 2 tablespoons Onion Powder
  • 1 tablespoon Light Brown Sugar, packed
  • 1 tablespoon White Pepper
  • 1 tablespoon Ground Ginger
  • 1 tablespoon Dried Shiitake Mushroom Powder
  • 1 teaspoon Smoked Paprika (optional)

Instructions:

  1. Measure Accurately: Carefully measure all dry ingredients using level scoops. Consistency is key here—don't eyeball the measurements.
  2. Combine Aromatics: Place the granulated garlic powder, onion powder, white pepper, ground ginger, dried mushroom powder, and smoked paprika (if using) into the mixing bowl.
  3. Add Salt and Sugar: Incorporate the fine sea salt and the packed brown sugar into the bowl with the spices.
  4. Whisk Thoroughly: Using a balloon whisk or fork, combine all ingredients vigorously for at least 60 seconds. Ensure the brown sugar is completely broken down and evenly distributed. The mixture should have a uniform pale beige-yellow colour.
  5. Transfer and Store: Decant the finished seasoning blend into a sterilised, airtight jar or container. Label clearly with the date. Store in a cool, dark place to prevent clumping.
  6. Usage (Optional, per batch): To use, heat 1 tablespoon of cooking oil in a wok. Sprinkle 2 teaspoons of the seasoning blend directly onto the hot oil and stir for 10-15 seconds to 'bloom' the spices, then toss immediately with the rice and other ingredients.