Savory and Sweet Braised Seaweed with a Luxurious Touch
Add this secret ingredient to elevate your braised seaweed to gourmet status!
Here’s a fantastic side dish that’s perfect for any meal! This recipe introduces a method to achieve a deep, sophisticated flavor in braised seaweed by adding just one special ingredient to simple components. It’s truly a rice thief!
Main Ingredients
- Water 200ml (approx. 1 cup)
- Dried kelp (kombu) 1 sheet (5x5cm)
- Bonito flakes (katsuobushi) a small handful (approx. 3-5g)
- Roasted seaweed (gim) 5 sheets
Cooking Instructions
Step 1
First, let’s make a delicious broth. In 200ml of lukewarm water, add 1 sheet of dried kelp and a small handful of bonito flakes. Let it steep for about 10 minutes to allow the flavors of the kelp and bonito flakes to infuse into the water. This step creates a much deeper, umami-rich broth. Strain the mixture through a sieve, discarding the solids, and set the broth aside.
Step 2
We’ll be using the seaweed for braising. Tear the roasted seaweed sheets into bite-sized pieces that will fit comfortably in your pot. Avoid tearing them too small, as larger pieces provide a better texture. About 2-3 pieces per sheet is usually good.
Step 3
Now, it’s time to make the braising liquid. In a pot, combine the prepared kelp and bonito broth (200ml), soy sauce (2 Tbsp), rice wine (2 Tbsp), and sugar (1 Tbsp). Bring this mixture to a boil over high heat, stirring gently to ensure the seasonings dissolve well.
Step 4
Once the seasoning liquid comes to a rolling boil, reduce the heat to low. Carefully add the torn seaweed sheets to the pot. Gently stir and fold the seaweed to ensure it’s evenly coated with the sauce and begins to braise. Be careful not to break the seaweed as you stir.
Step 5
As the seaweed absorbs the sauce and becomes tender, and the liquid starts to reduce, add the secret ingredient: wasabi (1 tsp). Continue to simmer gently for a little longer. The subtle kick from the wasabi cuts through any richness and adds a sophisticated layer of flavor to the braised seaweed. Once the wasabi is added, don’t overcook; just simmer briefly until the sauce lightly coats the seaweed. Your delicious braised seaweed is ready!
