<NORI SEAWEED PASTE/ 海苔の佃煮>
＜Yield> 2 serving
<Prep time> 2 min
<Cook time> 15 mins
unsalted nori seaweed 5 sheets
water ¾ cup (150ml)
soy sauce 1 tbsp
sake 1 ½ tbsp
kombu dashi powder / vegetable dashi powder 1 tsp
sugar 1 tbsp
1; To a pot, add water, soy sauce, sake , kombu dashi powder and sugar. Once it comes to a boil, add nori seaweed tearing into small pieces by hand.
2; Cook it over a small heat for 10-15 mins until it thickens. Stir it continuously to prevent it from burning. When it reaches paste-like consistency, remove it from the heat and transfer to the container immediately.
<Miwa’s tips> ※Watch more on YouTube!
1; If you don't have kombu dashi powder, use fish stock powder(this is not vegan). You can also swap water for homemade soup stock. if that's the case, no need to add stock powder. Please adjust the taste by adding more soy sauce or salt at the end.
2; feel free to splash some water until the nori paste thickens and becomes paste.
3; Make sure to transfer to the container soon after it becomes paste, otherwise the nori will start to stick at the bottom of your pan.
4; Some kombu dashi powder does contain some fish, so please read the label.
Keep it in an air-tight container in the fridge for 10days.
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