I love making seaweed, but the problem is that sometimes it can be a huge pain to make since it requires so much flavor. It’s best to simply serve it with a bit of soy sauce, vinegar, and garlic for a nice dish.
Lately, I’ve been completely obssessed with this new Japanese spice mixture someone bought and put in the kitchen. It’s called Shichimi Togarashi. Its basically a mix of dry spicy peppers, seaweed, and sesame seeds and it is so good!
The most important thing about this recipe is perhaps the soaking process. It must be soaked for at least 1 hour and rinsed at least 3 times thoroughly. Seaweed often comes packaged very salty. Make sure when you buy it you get the almost thread like noodley dried seaweed and not the nori sheets or the big dried kelp seaweed.
Spicy Sesame Seaweed
- 1 package dried seaweed soaked
- soy sauce, light
- 1 tsp. chinese black vinegar
- Shichimi Togarashi seasoning
- 1 tsp. toasted sesame oil
- 1 tsp. sugar
- 2 cloves garlic, minced
- heat some oil in a pan and brown the garlic.
- Once the garlic is browned, add in the seaweed and stir for a minute, then add in about 1/2 a cup of water and quite a generous amount of soysauce, maybe about 1/3 cup or so to begin with. Let it cook covered for about 5 minutes.
- If it gets a little dry then feel free to add in more water, and taste to see if it is salty enough. If not, add another tablespoon or two of soy sauce. Regardless of if it was too salty or not, cook it for another 3-5 mintues covered.
- At the end add in the vinegar, sugar, and a few dashes of the seasoning mix. Stir or another minute, turn off the heat, and then add in the sesame oil.
- Serve hot and enjoy!