Summer Seaweed Recipes

Beat the Heatwave with Refreshing Seaweed Recipes.
Summer is in full swing, and the heat can be overwhelming. Whether you're sweating through the day or feeling a bit sluggish from the air conditioning, these seaweed recipes while taking in rich nutrition from delicious home-cooked food.

‐Habanori Kema Curry

Difficulty ☆★★

The perfect dish to beat the summer heat.
You can use Habanori like herbs and spices. Enjoy the unique aroma and bitterness of Habanori with curry.

Ingredients (2 Servings):

• SEA VEGETABLE: Habanori: your favorite amount
• Ground meat: 300g
• Carrot: 1
• Onion: 1
• Tomato cans: 1 can
• Curry powder: 2 tbsp
• Garlic: 1
• Ginger: thumb size
• Salt: 1/2 tbsp
• Soy sauce: 1/2 tbsp
• Boiled egg: 1/2 pieces per person

How to:

1. Wash the carrots well, peel the onions, remove the garlic, and peel the ginger. Fill it into pieces.
2. Heat oil in a frying pan and sauté the garlic and ginger.

3. Once fragrant, add the onion and sauté over medium heat until translucent and golden brown. Then add the other vegetables and continue sautéing.

4. Add the ground meat to the pan and cook until browned. Then add the curry powder and sauté until fragrant.

5. Add salt, soy sauce, and crushed canned tomatoes to the mixture. Stir well, then cover and simmer over low heat for about 20 minutes, stirring occasionally until the liquid is reduced. Adjust the seasoning with salt if needed and then turn off the heat.

6. Serve rice and curry on a plate, and top with boiled egg.

7. Finally, put plenty of Habanori and it's ready to serve!

8. For those who adore Habanori, feel free to sprinkle it not only on the rice but also on the keema curry, and enjoy it all together. Its unique texture and irresistible flavour grow into you, and you'll find yourself adding more and more Habanori.

‐Mirin Cold Oden 

Difficulty ☆★★

Chilled oden is a refreshing summer treat. With the addition of Mirin seaweed, the dish becomes a new summer staple. Personalize recipe with your favorite summer vegetables like corn and eggplant.

Ingredients (2 Servings):

• SEA VEGETABLE: Mirin (before rehydrating): 7g
• Boiled egg
• Okra (or your favourite vegetables like daikon)
• Konnyaku
• Shirataki noodles tied in knots
• Processed fish cakes (such as chikuwa)

Seasonings for Dashi (Japanese-style broth):

• Kombu: 5g
• Thinly sliced bonito flakes: 8g
• Water: 500ml
• Salt: 5g

How to:

1. Soak Mirin in water for about 8 minutes to rehydrate.
2. [Preparing Dashi]
   Place the wiped kombu in water and let it soak for at least 30 minutes (or overnight if possible).
3. Set the pot on low heat, remove the kombu just before boiling, then add the bonito flakes all at once. Turn off the heat, and wait for everything to moisten.
4. Return to low heat and simmer for 1-2 minutes, then taste it. If the bonito flavor is weak, simmer for another minute.Strain through a sieve lined with kitchen paper.
5. Gently press the bonito with a ladle to strain the dashi.
   In the pot with the dashi, add salt and okra (or daikon) and simmer over low heat until they reach your desired firmness.
6. Taste and adjust the saltiness and firmness of the vegetables. Add more salt if necessary.
7. Turn off the heat, add the remaining ingredients, and let it cool slowly. Once cooled, serve in bowls with Mirin on top of the dish to let it absorb the broth.

It's perfect as a side dish for chilled beer or sake.

‐Tosakanori Genovese 

Difficulty ☆☆★

Enjoy the crunchy texture of Tosakanori and octopus paired with homemade genovese sauce. This simple seaweed salad is perfect for a light meal or a sophisticated appetizer.

Ingredients (2 Servings):

• Tosakanori (before rehydrating): 15g
• Cooked octopus: 50g
• Cherry tomatoes: 1-2

■ Genovese source

• Basil leaves: 10g
• Cashew nuts: 8g
• Salt: A pinch
• Olive oil: 40g

How to 

1. Soak Tosakanori in water for 4 minutes to rehydrate. Cut to the bite-sized pieces.
2. Slice the cooked octopus and wash and slice the cherry tomatoes to your desired thickness (about 1 cm is recommended).
   
3. Genovese Sauce:
   1. Chill the olive oil in the refrigerator for a short time to help maintain the vibrant green color of the basil.
   2. In a blender or food processor, combine the chilled olive oil, roughly chopped cashew nuts, and a pinch of salt. Blend until smooth.
   3. Add the basil leaves and blend again until fully incorporated. Taste and adjust the salt if necessary.
   4. Transfer the sauce to a container and chill in the refrigerator, being careful not to let the oil solidify too much.
4. Spread the prepared Tosakanori on a serving plate. plate the octopus and tomato slices on top of the Tosakanori. Drizzle the Genovese sauce over the salad. 

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Try these refreshing seaweed recipes to beat the summer heat and keep your energy up. Enjoy your meals!