A recipe for a sweet and savory seaweed paste that's perfect for repurposing stale nori. This recipe is incredibly easy to make and delivers an authentic flavor that will have you reaching for more rice. Guaranteed to be a rice thief!
Ingredients
Main Ingredients (2 servings)
- Roasted Nori (Full Sheet) 2 sheets
Seasonings
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
- Water a little
Steps
- In a pot, tear Roasted Nori (full sheet) 2 sheets into small pieces. Key Tip: Tearing the nori into small pieces helps the seasonings to absorb better.
- Add Cooking Sake (Rice Wine) 3 tbsp, Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 1 tsp, and a little water to the pot with the torn nori.
- Mix the seasonings and nori thoroughly to ensure everything is well combined.
- Once the seasonings have been absorbed, let it sit for about 10 minutes.
- Place the pot over low heat and cook, stirring, to evaporate the moisture. Key Tip: Slow cooking is the secret to deliciousness.
- When the moisture has reduced, stir by scraping the bottom of the pot. Key Tip: This will make the nori easier to break down and create a cohesive texture.
- When almost all the moisture has evaporated, turn off the heat and transfer to a serving dish.
- For an extra kick, try serving with Shichimi Togarashi (Japanese seven-spice blend) or wasabi.
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