nori

You’ll find variations of okonomiyaki all across Japan (the name itself translates to “as you like it, grilled,” speaking to the dish’s flexibility). The savory cabbage pancakes can have all sorts of add-ins (pork belly, octopus, shrimp, squid, cheese!) and are typically decorated with zig-zags of tangy-sweet Kewpie mayonnaise and salty-sour okonomiyaki sauce and piles of wispy bonito flakes and nori. While nothing compares to the real deal, we took a cue from the okonomiyaki tots at Brooklyn’s Chuko and dressed roasted brussels sprouts like okonomiyaki, with lots of our favorite toppings. This okonomiyaki sauce is an approximation of the bottled stuff and achieves a similar sweet-acidic-salty-gingery punch that’s tamed by the rich, cooling mayo. Don’t skip it! If you’re a vegetarian, leave off the bonito flakes and seek out veg-friendly Worcestershire sauce.

Okonomiyaki Brussels Sprouts

lb. brussels sprouts, trimmed, halved lengthwise

Tbsp. olive oil

Kosher salt

Worcestershire sauce

ketchup

Tbsp. honey

Tbsp. unseasoned rice vinegar

tsp. finely grated peeled ginger (from one 1" piece)

½ tsp. shichimi togarashi,

nori sheet, crushed into confetti-size pieces

Kewpie mayonnaise (for serving)

bonito flakes

sesame seeds

scallions,

Bon Appétit

Arrange oven racks in top and lower thirds of oven. Place one rimmed baking sheet on top rack and another on bottom rack; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt. Carefully remove one hot pan from oven and transfer half of sprouts to pan—they’ll sizzle! Working quickly, turn sprouts cut sides down (don't worry if you can't get to all of them; it doesn't have to be perfect!). Repeat with second pan and remaining sprouts. Roast brussels sprouts, rotating pans halfway through, until cut sides are seared and tops are browned, 15–20 minutes.

Meanwhile, mix Worcestershire sauce, ketchup, honey, vinegar, ginger, and ½ tsp. shichimi togarashi in a small pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer, stirring frequently, until thickened and glazy, 3–4 minutes. Taste and season with salt.

Pour glaze over brussels sprouts and toss to coat. Transfer to a platter. Sprinkle with nori, then squeeze mayonnaise over in stripes, covering the whole dish (trust us!). Pile bonito flakes in the center of the sprouts. Top with sesame seeds, scallions, and a dusting of togarashi.

Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.

Green Okonomiyaki

instant dashi powder,

eggs

all-purpose flour (3 1/2 ounces)

salt

baking powder

baking soda

Napa cabbage, finely shredded (about 4 cups)

zucchini

baby spinach (2 packed cups), coarsely chopped

ginger

Okonomiyaki sauce and Kewpie mayo,

bonito

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you’re not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.

In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.

Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Vegetarian Ramen

garlic cloves, thinly sliced

¼ cup plus 2 Tbsp. vegetable oil

Tbsp. black or white sesame seeds

Tbsp. gochugaru (coarse Korean red pepper powder)

scallions

2" piece ginger, peeled, thinly sliced

tomato paste

shiitake mushrooms

kombu

Tbsp. unsalted butter,

Tbsp. low-sodium soy sauce

baby bok choy (about 12 oz. total), quartered lengthwise

5-oz. packages fresh ramen noodles

noodles

Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.

To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Tonkotsu ramen is rich, filling, and easy to make at home with a luscious slow-cooked pork and chicken broth, fresh noodles, soft yolks, and tender pork belly.

Tonkotsu Ramen Recipe

(7 inch pieces) kombu kelp

(1.9 L) water

chicken broth

(59 mL) mirin

½ cup (118 mL) soy sauce

Tbsp (30 mL) sake

tsp (5 g) brown sugar

tsp (5 mL) rice wine vinegar

ginger,

garlic,

scallion, chopped

lb pig trotters, ask the butcher to cut into horizontal slices

lb chicken backs,

lb chicken feet

lb pork belly scraps, chopped up

onion,

garlic head,

leek,

green onions, white parts only, cut them in half across

mushrooms

lb (4-5 oz) pork fatback

(137 mL) water

garlic

green onions, roughly chopped

(118 mL) mirin

¼ cup (118 mL) fish sauce

plain white sugar

(1 1/2 lb) slab of pork belly

ramen noodles

eggs (one per serving)

Nori (sushi seaweed)

Enoki mushrooms

Chili oil

sesame oil

In a large pot, soak kombu in the...

In a large pot, soak kombu in the water for at least 30 minutes, up to 3 hours. Then bring to a lively simmer over medium low heat. This will take about 20-30 minutes.

Before the dashi begins boiling, take the kombu...

Before the dashi begins boiling, take the kombu out (boiled kombu will cause your dashi to become bitter and slimy) and strain dashi into a large bowl lined with cheesecloth.

Bring all the ingredients to simmer in a...

Bring all the ingredients to simmer in a saucepan.

Simmer the tare until it reduces to ½...

Simmer the tare until it reduces to ½ cup, about 25 minutes.

Strain the solids and let the tare cool....

Strain the solids and let the tare cool. Store in an airtight container in the refrigerator for up to two weeks.

Place the chicken backs and pork bones in...

Place the chicken backs and pork bones in a heavy bottomed stock pot. Add enough water to fully cover them. Cover with a lid. Over high heat, bring the water to a boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water and a chopstick or fork. The bones should have no dark color left in them to obtain a light, milky color.

Rinse the pot, put the bones back in...

Rinse the pot, put the bones back in along with the rest of the ingredients for the broth except the fatback. Add water to just cover the ingredients. Over high heat, bring the water to a rolling boil, then turn down temperature to a low boil/very lively simmer. Let boil for 12-18 hours, adding water to keep the ingredients submerged.

The last 30 minutes to 1 hour before...

The last 30 minutes to 1 hour before it’s done, place the fatback on a sieve or strainer, shallowly put it into the broth, cover the pot and let the fat cook. Remove and finely mince the fat. Keep in an airtight container in the fridge until ready to serve.

Pour the broth through a fine mesh sieve...

Pour the broth through a fine mesh sieve into a large bowl (or multiple containers) to remove solids. Let chill in the fridge until solid, then spoon the fat off the top.

Lay pork belly on cutting board and roll...

Lay pork belly on cutting board and roll up lengthwise, with skin facing out.

Using butcher’s twine, tightly secure pork belly at...

Using butcher’s twine, tightly secure pork belly at 3/4-inch intervals.

Preheat oven to 275°F. Heat water, garlic, ginger,...

Preheat oven to 275°F. Heat water, garlic, ginger, sliced green onions, soy sauce, mirin, fish sauce, white sugar in a medium saucepan, big enough to hold the pork belly, over high heat until boiling. Add pork belly, it won't be submerged. Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3 to 4 hours. Transfer contents to a sealed container and refrigerate until completely cool.

Reheat pork belly slices in soup broth with...

Reheat pork belly slices in soup broth with noodles and other garnishes.

In a large pot, bring the tonkotsu broth...

In a large pot, bring the tonkotsu broth to a simmer. Add 5-6 cups of dashi. Finely chop the fatback and add the fatback to the broth, simmering until it’s barely visible in the broth. Ladle the broth into deep, wide bowls, adding about 2-3 tablespoons of tare, leaving room for the noodles and toppings. (Freeze any leftover broth to use later.) Cook the noodles according to the package instructions and divide among bowls. Top each with 2 slices of pork belly, one soft boiled egg sliced in half, 3 slices of naruto, 1 sheet of nori, the enoki mushrooms, oils, and scallions.

Serve immediately.

Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.

Japchae (Korean Glass Noodles)

stew beef

sugar

soy sauce

1 1/2-inch-thick ginger, smashed

black pepper

lotus root,

water

rice vinegar

(about

spinach, stemmed (or 5 ounces baby spinach)

Grapeseed, canola or other neutral-tasting oil

medium carrots, julienned into 1 1/2-inch strips (about 2 cups)

red bell peppers, seeded and very thinly sliced (about 2 cups)

shiitake mushrooms,

soy sauce, divided

eggs, beaten

nori,

Line three baking sheets with parchment paper. Set aside.

Cut the beef into 1/2-inch strips. Place in a medium bowl, and add sugar, soy sauce, toasted sesame oil, smashed garlic, ginger and black pepper. Toss well to combine. Set aside for 30 minutes.

If making pickled lotus root, slice roots into 1/8-inch-thick discs, and place in a medium bowl filled with cold water. Set aside. Place a colander in the sink. Bring 4 quarts of water to a boil in a medium sauce pot. Blanch lotus-root slices for 1 minute, then drain.

In a medium saucepan, combine 1 cup water, 6 tablespoons soy sauce, 3 tablespoons rice vinegar and 3 tablespoons sugar. Set over medium heat, and bring to a boil, stirring occasionally to ensure sugar dissolves. Cool to room temperature, then pour over cooled lotus root. Set aside.

Place noodles in a large bowl. Cover with warm tap water, and set aside to soak for 30 minutes.

Fill a medium pot with 3 quarts water, and bring to a boil. Season with 1 tablespoon salt. Add spinach, and blanch for 10 seconds, then use a spider or tongs to remove to a parchment-lined tray. Spread out into a single layer, and allow to cool, then squeeze out any excess water and chop roughly.

Fill a large pot with 6 quarts of water, cover, and set over high heat to come to a boil.

Set a large sauté pan over high heat. Add 1 tablespoon oil. When it shimmers, add scallions and a pinch of salt. Sauté for 2 minutes until they are tender but not completely soft. Transfer to a baking sheet, and spread into a shallow pile to cool quickly.

Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add carrots and a pinch of salt. Sauté for about 6 minutes until tender but not completely soft. Transfer to sheet with scallions, and spread into another shallow pile to cool quickly. Repeat with bell peppers.

Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add shiitakes, and cook until lightly caramelized, about 3 minutes. Move mushrooms to the edges of the pan, add 1 teaspoon oil to the center of the pan and add garlic. Turn off heat and allow garlic to gently sizzle for about 10 seconds, then stir garlic into mushrooms to prevent it from taking on any color. Transfer to second parchment-lined baking sheet and allow to cool, then squeeze out any extra water.

Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add onions and a pinch of salt. Sauté for about 8 minutes until lightly caramelized and translucent, but still a little crunchy within. Transfer to sheet with mushrooms and spread into another shallow pile to cool quickly.

Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add beef and sauté for about 3 minutes, until meat is tender and barely cooked through and just starting to caramelize. Transfer to sheet with onions, and spread out to cool quickly.

Set a colander in the sink. Add 3 tablespoons soy sauce to large pot of boiling water. Add noodles and cook for 4 minutes until tender, then drain into colander, rinsing with cold water. When noodles are warm but not hot, drain and transfer to a large bowl. If noodles are unmanageably long, use kitchen shears to shorten them. Add 3 tablespoons soy sauce, ¾ teaspoon toasted sesame oil, ¼ teaspoon salt and freshly ground black pepper. Toss to coat evenly.

Add all the vegetables and beef to the noodles. Toss thoroughly with hands to ensure everything is evenly distributed. Taste and adjust seasoning with soy sauce, sesame oil and salt as needed. Transfer to serving dish.

Set a large nonstick pan over medium heat, and add 1 teaspoon oil. Add eggs and reduce heat to low. Cook into a thin omelet, flipping before it takes on any color. Turn omelet out onto a cutting board, and julienne into thin strips.

Garnish noodles with egg and nori strips and lotus root, if using. Serve at room temperature.

Kimbap, or “seaweed rice,” is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history. These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap. This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but other popular fillings include cucumber, imitation crab, bulgogi or canned tuna. It’s very adaptable, and it does well with substitutions. Leftover kimbap can be kept in the refrigerator, but the rice will lose some of its moisture, so to serve a second time, soak each piece in beaten egg, then pan-fry them until golden.

Kimbap

raw spinach (about 3 ounces)

Kosher salt and black pepper

oil,

Spam,

gim (nori) sheets

short-grain rice

sesame oil,

fine sea salt,

Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath, or transfer it to a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1 1/2 teaspoons sesame oil and 1/8 teaspoon salt. Mix well and set aside.

Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, eomuk and Spam over high, seasoning the carrots and eomuk with salt and pepper to taste (the Spam does not need extra salt), until just tender and lightly golden. Set aside.

In an oiled nonstick skillet, cook the beaten eggs with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 2 minutes, use a rubber spatula to carefully flip the egg like a pancake, doing your best to keep it in one piece. Cook just until the egg is no longer runny and has just set, another 30 seconds. Slide the cooked eggs onto a cutting board and let cool. Once cooled, cut into long, 1/4-inch-thick strips and set aside.

Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and 1/4 teaspoon sea salt. Mix well with a large spoon.

Assemble the kimbap: Lay 1 sheet of gim on a bamboo mat. (If you don’t have a bamboo mat available, you can lay a clean tea towel on a flat surface and top it with plastic wrap.) Spread about 1/2 to 3/4 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. (You might want to have a small bowl of water handy, so you can wet your fingers to prevent the rice from sticking to them.) Spread the prepared ingredients horizontally in rows, starting from the side closest to you.

Roll the kimbap: Using both hands and the help of the bamboo mat, starting from the side closest to you, lift up the bottom of the seaweed and fold it up to cover the filling, tucking in the filling with your fingers. Use the bamboo mat to apply even and firm pressure, pressing to ensure the filling stays in place. Continue rolling until you reach the end of the rice.

To close the kimbap roll, using your fingertips, spread a small amount of water at the edge of the empty seaweed and roll to seal. If the kimbap doesn’t close, spread a little rice to use the rice as an adhesive. Repeat with the remaining seaweed and ingredients. Each time you roll, reposition the kimbap at the bottom of the bamboo mat.

To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into 1/2-inch pieces. Serve and enjoy! (If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to eat, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance as refrigerating your kimbap will cause the rice to harden.)

Spam, the love-it-or-hate-it canned ham, was introduced in 1937 and gained popularity during World War II, when more than 150 million pounds were shipped to American troops overseas. Soldiers introduced it to locals, who used the product to create spin-offs of regional dishes like Japanese onigiri and Korean budae jjigae. According to Hormel Foods Corporation, residents of Hawaii eat more Spam than those of any other state. A popular way to eat it there is in the tradition of Japanese omusubi: Stack a pan-fried slice of Spam and a rice patty and wrap a piece of roasted nori around it. This version of the dish is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of classic Hawaiian dishes by Alana Kysar.

Spam Musubi

brown sugar

mirin (optional)

neutral oil, like canola or vegetable

roasted sushi nori,

furikake

white rice

In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.

Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.

To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don’t have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.

Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you’re using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.

Gimbap (or kimbap) is Korean rice rolls. The sesame oil flavored rice and colorful fillings are rolled in a seaweed sheet. Learn how to make classic gimbap at home with my step-by-step guide!

Gimbap (Korean dried seaweed rice rolls)

rice

salt to taste (start with 1/2 teaspoon)

rice wine ((or mirin))

spinach,

medium carrots, julienned (or 1/2-inch thick long strips)

yellow pickled radish (danmuji, 단무지) strips, 1/2-inch thick

fish cake

gimbap gim (김밥용 김), seaweed sheets

Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)

Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.

Top 27 nori recipes from across the web

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Top Tags

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Miso Beef Onigiri

Hawaiian Style Spam Musubi

Top 27 nori recipes from across the web

The most viewed nori recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Okonomiyaki Brussels Sprouts

Green Okonomiyaki

Vegetarian Ramen

Tonkotsu Ramen Recipe

Japchae (Korean Glass Noodles)

Kimbap

Spam Musubi

Gimbap (Korean dried seaweed rice r...

Eventide Fish Chowder

Soba with Tofu and Miso-Mustard Dre...

Cold Buckwheat Noodles with Kimchi ...

Cauliflower Ceviche

Radishes With Crème Fraîche and Fur...

Grilled Scallops with Nori

Roasted Lemony Fish With Brown Butt...

Sweet potato fish cakes with Japane...

Kimchi Fried Rice

Kimchi-Fried Grains

Mushroom Wafu Pasta

Onigiri Three Ways

Dong Geu-rami Kimbap

Spicy Salmon Maki Bowl

How to Make Momofuku Ramen Broth

Nori Wraps with Canned Tuna

Spicy Watermelon Onigiri

Miso Beef Onigiri

Hawaiian Style Spam Musubi

The most viewed nori recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine