Suji-Aonori Vinegared Salad
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Refreshing vinegared dish featuring fragrant Suji-Aonori, finished with Tosazu (bonito-flavored vinegar dressing).
Enjoy Sea Vegetables in a clean and refreshing dish. Whether served as a side dish or a palate cleanser, this dish gently adds a touch of colour to your seasonal table.
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Ingredients (1 Serving):
- Suji-Aonori (Raw): 200g/40g (Before desalting /After desalting)
Tosazu (bonito- flavoured vinegar dressing)
- Vinegar: 2 tbsp
- Dashi (bonito stock recommended): 2 tbsp
- Light soy sauce: 1/2 tbsp
- Mirin: 1 tsp (Boil off the alcohol to your preference)
Tosazu
Tosazu is a vinegar with mild acidity and a deep, rich umami flavour derived from dashi stock. Named after Tosa (present-day Kochi Prefecture; also where our SEA VEGETABLE COMPANY began our journey), famous for producing high-quality bonito flakes. It adds a savoury, refreshing depth.
How to:
- Desalting Suji-Aonori
Place the Suji-Aonori (Raw) in a bowl, rinse briefly under plenty of water to remove the salt, then rinse once more and soak in water for about one minute to desalt. *View video on How to desalt Suji-Aonori (Raw). - Blanch briefly: Blanch briefly in boiling water for about 10 seconds, then immediately transfer to cold water to cool, and squeeze out the excess water thoroughly. Then, cut the Suji-Aonori into bite-sized pieces (about 5–6 cm long).
- Marinating in Tosa Vinegar: Place Suji-Aonori in a serving dish, drizzle over well-mixed Tosa vinegar, and chill in the fridge for about 10 minutes to complete.
Tip:
- To preserve the crisp texture and aroma of the Suji-Aonori, blanch it for no more than 10 seconds.
