Easy just to soften! Tosakanori and vermicelli Namul


Perfect for the sultry season! A side dish with a good compatibility of the texture of spicy and vermicelli. It is also a good taste with sesame oil and salt ◎


Ingredients (for 2-3 people):

  • Tosakanori (before salt removal/before watering) 50g/15g
  • Baeyashi 70g
  • Bulin (dry) 70g
  • 30g of the leaves of Komatsuna
  • Sesame oil1 tablespoon and 1/2
  • soy sauce1 teaspoon
  • Vinegar1 tablespoon
  • salt3G
  • White sesame1 tablespoon

How to:

  1. Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.

  2. For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.

  3. ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
  4. Boil the water in a large pot and boil the vermicelli on the default time.
    Sprinkle it lightly with water, drain it (keep the hot water).
  5. Wash the sprouts and komatsuna, put the sprouts in 3 hot water first and boil for 40 seconds.
    After 20 seconds left, add the leaves of Komatsuna and boil.
  6. After raising 4 and draining, put it in a bowl with vermicelli.
    Add seasoning, white sesame, 1 tosakanori and mix well with chopsticks
  7. If you put it a little, the taste will fit well and it will be delicious! It is easy to simply mix the same ingredients with dull dressing without using the seasoning of the recipe ◎

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed