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Crispy Kelp Appetizer (Korean)

6 Aug

Kelp, also known as kombu, is the the wide flat type of seaweed that is commonly found around the sea shores of Europe.  It is used to make stocks and as a vegetable. Here i have deep fried dried pieces and seasoned it with a Korean inspired mixture of mild chilli powder, soft brown sugar and sesame seeds.  The salty seaweed balances the sugar and the chilli powder gives a lovely pungent warm tone and the sesame seeds a nutty.

Deep Fried Kelp with a Korean style seasoning

  • Dried Kelp seaweed cut into finger food size
  • pepper flakes
  • soft brown sugar
  • lightly toasted sesame seeds
Deep fry the seaweed in a small pan of hot vegetable oil in batches and drain on paper. Be careful not to burn the seaweed or it will taste bitter so stand over it and lift out with a slotted spoon as soon as it expands and crisps. Mix the remaining ingredients to taste, make sure there is a nice balance of heat and sweet and sprinkle over the hot seaweed, toss to coat well and serve with drinks.

Fried Rice, Tofu & Vegetables

7 Oct

This is a wonderful hearty dish of fried brown rice with seasonal vegetables and oriental seasonings. Perfect with aubergines, peppers and long beans but works equally well with courgettes, french beans, carrots and peppers.
Serves 2

  • 2 portions of cooked brown rice
  • 1 small cake tofu, cubed
  • 1 small aubergine, cubed
  • handful green or long beans, sliced
  • 1 green pepper, sliced
  • 1 small onion, minced
  • 2 cloves garlic, crushed
  • Handful beansprouts (optional)
  • 1 tbsp dried seaweed salad (optional)
  • 1 tbsp sesame seeds


  • 2-3 tbsp light soy sauce
  • 1 tbsp fish sauce (optioanl)
  • 1/4 – 1 tsp chilli flakes/powder to taste
  • pinch sugar

Mix up the sauce and prepare all the ingredients, set aside ready to use. Put a large pan or wok over a high flame and add a thin layer of oil. Add the aubergines and tofu, stir and fry until the cubes start to turn golden then add the beans, stir-fry for 1 minute then add the garlic, onion, pepper and dried seaweed. Fry until the beans are cooked but still bright green with some bite. Add the rice and sesame seeds, stir and fry until warmed through then add the sauce and bean sprouts, stir and cook for a further minute then serve.

Recipe Source
Devised and tested in my kitchen using seasonal vegetables from our garden and larder ingredients.

Cucumber & Seaweed Salad

10 Jun

This is a Japanese style vinegared salad, very quick and easy to make. A cross between a salad and a fresh relish or pickle, it combines raw cucumber with hydrated seaweed and a little vinegar dressing. Seaweed is a great food stuff, it makes a lovely light side salad or pickle and is an excellent source of minerals.

  • 1 small cucumber
  • 1 tbsp dried wakame seaweed

Dressing I
1 tbsp rice vinegar or cider vinegar
1 tsp salt

Dressing II
1 tbsp rice vinegar or cider vinegar
2 tsp soy sauce

Dressing II
1 tbsp rice vinegar or cider vinegar
2 tsp soy sauce
1 tsp caster sugar

Soak the seaweed for 30 minutes in hot water. Peel the cucumber, cut in half and remove the core of seeds then slice each half into half moons or into small bite size batons, whatever you prefer. If the cucumber is very crisp and dry fleshed that is all you need to do if it is watery or a little bitter put the sliced cucumbers in a bowl and sprinkle with salt leave to weep for 30 minutes. Meanwhile make up the dressing. Drain the seaweed and keep the liquid for adding to soups or making dashi. Drain the cucumber and mix everything together serve chilled or at room temperature.
Note Seaweed is said to have a beneficial effect on the Thyroid, and because Rachel’s is packing up, I try to include seaweed in our diet whenever I can.
Original post 10/6/2008

Japanese Seaweed Pickle

2 Mar

I love anything from the sea and seaweed is a great, but often ignored, delicacy. Dried it stores for years so it is a useful ingredient in the pantry. This salad is simply hydrated seaweed with a vinegar, soy and sugar dressing. The salty, sweet and sour combination really make a delicious little relish to serve with rice, grilled or steamed dishes.

Serves 4 Cooking Non
2 tbsp dried seaweed (dulce, wakame or flat leaf weeds are particularly good)
1 tbsp rice vinegar or home made white wine vinegar
1 tsp sugar
2 tsp soy sauce
1 tbsp seaweed soaking liquid
pinch saltPut the dried seaweed in a small bowl and cover with cold water, leave to soak until soft, 10-30minutes depending on what type of seaweed you use. Drain off the water but keep it for using in soups and this dressing. Add the remaining ingredients mix well and set aside for 30 minutes before serving.

Note I used a dried mixed seaweed salad from Clearspring that contains dulce and other delicate leaf seaweeds and a thin leaved wakame so the soaking time is only about 10 minutes. If using other seaweeds the soaking time may be longer.

This recipe was originally posted on on 2/3/2008.