Habanori & Suji-Aonori Stew


With its vibrant aroma and addictive umami flavor, "Habanori" seaweed stands out as a unique ingredient.

Add a twist to your home-cooked meal with a sprinkle of Habanori to savor a different taste sensation.


Ingredients (for 4 people):

  • Chicken thighs: about 300g
  • Potatoes: 3
  • Onion: 1
  • Carrot: 1
  • Broccoli: 1/2 head
  • Salad oil (for sautéing): 1 tablespoon
  • Cake flour: 4 tablespoons
  • Salt / Pepper: to taste
  • Milk: 800~1,000cc
  • Mirin Seasoning: 1 tablespoon
  • Dried "Habanori" seaweed: as desired

How to:

  1. Peel and chop potatoes into bite-sized pieces, cut carrots smaller than potatoes, and slice onions.
  2. Heat salad oil in a frying pan, arrange chicken thighs skin-side down, and cook over medium heat.
  3. Once the chicken is partially cooked, add onions, carrots, and potatoes on top of the chicken, cover, and steam until the chicken skin browns slightly.
  4. When the vegetables release moisture, sprinkle cake flour and mix until the flouriness disappears.
  5. Add milk and mirin, bring to a boil, then simmer over low-medium heat with the lid on for about 15 minutes. Adjust seasoning with salt and pepper.
  6. While simmering the stew, cut broccoli into florets and steam or boil them.
  7. Once the stew is done, mix in the broccoli and top with dried "Habanori" seaweed before serving.
  8. Recommended Variations ①:  Add Suji-Aonori for a delicious twist.
  9. Recommended applied ②: For a creamy texture, mix the stew's liquid with "dried suji-aonori" to create an "aonori cream." This cream pairs well with boiled spinach.

Both Habanori and suji-aonori complement creamy ingredients and dishes, making them perfect additions to stews! Get creative with your everyday home-cooked meals and enjoy the flavorful twist.

Here are the items used in the recipe

Dried Habanori


Dried Habanori