I do like seaweed and I’m not talking about that crispy impostor that you will get at a Chinese restaurant which is actually made from spring greens. I’m talking about the real stuff found on seashores with a briny flavour and crunchy texture such as Kelp. Kelp is actually very good for you and can be found around the coast of Ireland, Japan and the USA. It is regarded as a superfood due to its nutritional content. Kelp contains a mix of vitamins and minerals although it should not be eaten in excess. The fibre in kelp is though to be able to support weight loss by reducing fat digestion and absorption. The iodine in kelp has been shown to remove free radicals from the blood which would otherwise cause ageing, therefore it is believed to have anti ageing properties.
I love trying different seaweed salads in sushi restaurants and decided that I would attempt to make my own. Off I headed to my local Chinese cash and carry to get my hands on some seaweed and manged to find some that had been pre cut and dried and just needed hydrating. It said on the pack to soak it in water for 20 minutes but I ignored this and left in for a few hours rinsing it every so often to remove any sand and dirt that might have attached itself.
1 50g pack of dried shredded kelp
35ml rice wine
3/4tsp caster sugar
15ml soy sauce
1tsp sesame oil
1tsp chilli flakes
Soak the kelp in water for a few hours. Rinse every so often. I rinsed mine about 8 times to remove any traces of sand and grit.
The kelp is already shredded which is handy as it saved me the trouble of cutting it finely.
Combine the rice wine, sugar, salt, soy sauce, sesame oil and chilli flakes together and stir so the salt and sugar dissolve.
Strain the kelp and squeeze out excess water then pour the dressing over and mix well.
Place in the fridge for about half an hour to an hour to chill the salad.
Give the salad another good mix and then serve.
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