he shallots, pecans, cilantro, crumbled seaweed, and wild rice with a
eakettle.
Next, place the seaweed in a small bowl and
ushrooms.
Soak the wakame seaweed in water for a few
oint before proceeding with the recipe.) Let the dough rise until
Rinse seaweed; soak in a bowl with
Bring a small pot of water to a boil.
While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
Dry the seaweed, trim any rough parts, and chop.
Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
Mix the cucumber and seaweed.
Combine the remaining ingredients and pour over the vegetables.
Chill up to 2 hours before serving.
Place the dried seaweed in a large bowl with
Soak seaweed in hot water for 5-10 minutes.
use scissors or fingers to tear into bit size pieces then squeeze out water.
mix rest of ingredients together to make dressing.
mix dressing and seaweed together.
Taste to see if seasoning is to your liking. you may want a little bit more salt or sugar.
refrigerate and serve cold.
Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch.
Set aside. Toast wheat germ until golden brown.
Heat 1 tablespoon oil to saute shredded carrots and pour in water.
Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ.
Stir well and serve.
Soak the seaweed in room temperature water until
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the center and roll to form sushi.
Slice and serve with pickled ginger.
Beat the eggs in a bowl.
Put some oil into a pan and scramble them eggs.
Don't make them too dry, and take them out into a separate bowl or plate.
Lay out your seaweed onto a clean surface.
Put some eggs in there and roll it up like an eggroll.
Let the seaweed soften for a minute.
Serve^_^.
br>Note:
*Buy dried seaweed at natural foods stores and
Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Buy seaweed in an Asian grocery store.
Cut sheets into quarters.
Brush both sides very lightly with sesame oil and sprinkle lightly with salt.
Broil on a cookie sheet for about 5 seconds.
(This is somewhat similar to potato and is delicious all by itself.)
Put a small amount of rice in the middle of each sheet and roll up like a log.
Serve as a side dish or hors d'oeuvres.
Make small verical slashes on the underside of the shrimp and straighten shrimp.
Combine sherry and soy sauce in a large marinating dish or bowl and add shrimp. Marinate for at least one hour at room temperature or for 2-4 hours refrigerated.
Prepare grill.
Drain shrimp.
Cut nori into small pieces with scissors and wrap tightly around each shrimp.
Arrange shrimp on grill seam side down. Grill for 10-15 minutes or until seaweed is glazed.
Saute onion in oil.
Add chopped vegetables, water, herbs and seaweed (cut into small pieces) and cook until tender.
Stir in lentils and miso.
Enjoy!
Cut the florets from the stem and mash into little pieces