What a waste! 3 easy recipes to repurpose damp seaweed
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Introduction
Freshly opened seaweed is crisp and delicious.
Roasted seaweed is a convenient side dish for rice, while sheets of nori are great for hand-rolled sushi, thick rolls, and onigirazu rice balls.
I was thinking, "I'll eat the leftover seaweed later," but it has already become damp after just a short time... What should I do in this situation?
So Yamamotoyama came up with a suggestion.
The taste and flavor cannot compare to that of freshly opened seaweed, but if your seaweed has become damp, you might want to try a completely different way of eating it.
This time, we will introduce ways to utilize seaweed that has become damp, including how to arrange it and how to roast it.
How to use damp seaweed
Seaweed becomes damp quickly in a short period of time.
However, just because the flavor and aroma have deteriorated, it would be a shame to throw it away...
In times like these, why not try making a dish using nori?
Something a little different: freshly made "Nori Tsukudani"
For example, "Tsukudani".
Nori tsukudani is typically made from fresh seaweed, but it can also be easily made from roasted seaweed.
The soft and fluffy seaweed mixes well with the rice, allowing you to enjoy a freshly made deliciousness that is different from commercially available tsukudani.
It goes well with rice, of course, but it is also recommended to spread it on buttered toast, mix it into pasta with cheese and cream, or combine it with quickly boiled vegetables to make a salad.
- First, put one small piece of seaweed into a pot. Then add 40cc of water, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and half a teaspoon of mirin, and bring to a boil.
- Continue to simmer slowly over low heat.
- Simmer for about 3 minutes. When the liquid has reduced and the sauce has become glossy, it is done. Feel free to adjust the sweetness of the sugar and mirin, and the flavor of the soy sauce to your liking.
*By the way, you can also make this tsukudani in a microwave. In that case, try reducing the amount of water to 30cc, as the moisture will not evaporate easily.
"Nori Dressing" with an appetizing sea scent
How about trying our unique "Nori Dressing" which goes well with sashimi, salads, tofu, and more?
The seaweed variations introduced here do not contain any preservatives and so will not last long.
Be sure to store it in the refrigerator and consume it as soon as possible. It's easy to make, so it might be a good idea to make only the amount you can eat that day.
- Put one small piece of torn seaweed and 30cc of water in a bowl and heat in the microwave for 1 minute.
- While 1 is heating, add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and a pinch of sugar and mix well.
- Simply combine 2 with 1, which has now softened. Adding a little plum flesh or wasabi will give it a refreshing taste.
Add variety to your dishes with "Momi Nori"
The roasted seaweed is then kneaded into dried seaweed, which can be used in a variety of dishes.
It goes great with noodles such as soba and somen! It can also be used in a variety of ways, such as in miso soup, clear soup, salads, fried rice, and rice bowls.
The flavor of seaweed adds variety to your dishes.
- Grilling the seaweed
- All you have to do is put the seaweed after toasting into a plastic bag and gently rub it. It's easy to do and your hands won't get dirty.
