Warm Tosakanori with Meat and Vegetables


Flavor the dish with BBQ sauce or simply season with salt, pepper, and a dash of soy sauce. The mix of textures makes it irresistibly munchable!



  • Salted Tosaka Nori (before/after salt removal): 60g / 18g
  • Onion: 40g
  • Thinly sliced beef (any cut you like): 100g
  • Salad vegetables: as needed
  • BBQ sauce: 1 tbsp
  • Salad oil: 2 tsp
  • Black pepper: to taste

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. Wash the salad vegetables well, and if you have drained equipment, remove them firmly. When the onion is cut to 1/4, slice along the fiber.
  5. Heat salad oil in a frying pan over medium heat. Add the onions and sauté until translucent.
  6. Add the beef slices and cook, mixing with the onions, until the beef is almost fully cooked.
  7. Arrange the salad vegetables on a plate.
  8. Gently warm the soaked Tosaka nori in the residual heat of the pan, being careful not to overcook to maintain its chewy texture.
  9. Top the salad with the Tosakanori and beef mixture. Season with black pepper to taste.

Tip: If the distinctive aroma of Tosakanori is too strong for you, extend the soaking time by an additional minute. This will also help reduce its saltiness while mellowing the scent.

Feel free to substitute the beef with other meats like pork belly, chicken thighs, or even your favorite bargain cuts of the day. Enjoy!

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed