Late Summer Seaweed Recipes
How often do you incorporate seaweed into your daily meals?
While eating seaweeds might be familiar in Japan, for countries abroad it might not be. But, did you know there are thousands types of edible seaweed that can easily be integrated into your cooking today?
Seaweed is a rich source of minerals that are difficult to produce within the body, making it an excellent addition to your diet.
Here are some recommended seaweed recipes from SEA VEGETABLE. Discover endless ways to seaweed can be enjoyed and just how versatile ingredient that is—from pickles, main dish, to desert.
Eggplant's Nanban Pickles & Tosakanori
Difficulty ☆★★
A light and tangy dish using summer vegetables and Tosakanori, perfect for those lingering hot days! A bit of acidity in the dish will refresh your tong, making you crave for more!
Ingredients:
- Tosakanori (before rehydrating): 9g
- Eggplant (cut vertically in half and scored on both sides): 3
- Potato starch: approx. 20g
- Ginger (peeled and thinly sliced, lightly rinsed): 3-5g
■A
- Mirin, soy sauce, vinegar: each 3 tbsp
- Tensai sugar (or your preferred sugar): 1 tbsp
- Water: 3 tbsp
■B
- Salad oil (for frying): 1 tbsp
- Sesame oil (for frying): 1 tbsp
How to:
- Soak the Tosakanori in plenty of water for 4 minutes to rehydrate it.
- Cut the eggplant in half lengthways, then score both sides in a criss-cross pattern and soak in water for about 5 minutes to remove any bitterness. Peel the ginger and cut it into fine matchsticks; rinse it briefly under water. Drain both in a colander and shake off any excess water.
- Pour the mirin (A) into a small saucepan and heat over a medium heat to evaporate the alcohol. Once the heat has subsided, add the remaining ingredients, bring to the boil briefly, then set aside in a shallow dish to cool.
- Heat the ingredients in B in a frying pan (or skillet) over a medium heat, then fry the eggplants—coated in potato starch—on both sides. Whilst still hot, immerse them in the cooled marinade along with the ginger.
- Once they have cooled slightly, turn the aubergines over once, then chill in the fridge to allow the flavours to infuse.
- Plate Tosakanori and eggplants together and serve.
Tip:
Try let the eggplant cool down first to make it marinate better.
Tosakanori Fruit Punch
Difficulty ☆☆★
Hot afternoons can be a time where you don't want to make something complecated. So why not try this easy fruit punch recipe?
It's a refreshing and colorful seaweed dessert that’s perfect for hot days.
Ingredients:
- Tosakanori (before rehydrating) 15g
- Favorite fresh fruit
- Your favorite tinned fruit (also used syrup)
- Favorite carbonic acid or cider * When it is too sweet with syrup alone
How to:
- Soak it in water for 4 minutes to rehydrate.
- Cut all ingredients into bite-sizes pieces, serve in glass cups and bowls together with 2, and the amount of syrup is your choice. OK even if you divide it with carbonic acid etc.
Tip:
You could enjoy it as fruit jelly by dissolving the gelatine in liquid.
Habanori Irizake Ricebowl
Difficulty ☆★★
Elegant dish combining the delicate flavors of ume and habanori, perfect for days with low appetite! Serve rice with sesame seeds, green onions, and drizzle with irizake. Top with Habanori and a dab of yuzu pepper.
Ingredients (1 serving):
- Habanori: to taste
- White sesame, green onions: to taste
- Japanese Rice: 1 cup
- Yuzu pepper(optional): to taste
■ Roasted sake
- Konbu(Kelp): 3cm square
- Cooking Sake 100ml
- Umeboshi (ume plum): 1
- Bonito flakes: a small handful
How to:
- [Roasted sake prep] Soak the kombu in sake overnight. The next day, remove the kombu and add the umeboshi, torn into pieces, including the seed. Heat it over medium heat.
- Once it boils, add the bonito flakes and simmer until the sake is reduced by half. Strain through a fine mesh sieve and set aside (You can use it even if it cools down).
- Serve cooked rice in a bowl, sprinkle with white sesame seeds and green onions. Drizzle with the roasted sake, then gently place the Habanori on top and add yuzu pepper (optional) to taste.
Tip:
Cook the rice slightly firmer than usual so it won't become soggy too quickly when the roasted sake is poured over it.
