seaweed

You made your own turkey stock with the carcass, of course. No? Well, you should. <a href="http://www.bonappetit.com/recipe/day-after-turkey-stock">Get the recipe here.</a>

Turkey Ramen

scallions,

peeled,

garlic,

1" piece ginger, peeled, thinly sliced

kombu

turkey stock chicken broth

bonito flakes

soy sauce

eggs

turkey meat

nori sheets, torn

Chili oil, toasted sesame oil, soy sauce, and shichimi togarashi (for serving; optional)

You made your own turkey stock with the carcass, of course. No? Well, you should. Get the recipe here.

Bon Appétit

Bring scallions, carrots, garlic, ginger, kombu, stock, and bonito flakes to a boil in a large heavy pot (at least 8 quarts). Reduce heat and simmer, skimming occasionally, until stock is reduced to about 8 cups, 1 hour or so. Strain stock into a clean pot; add soy sauce.

DO AHEAD: Broth can be made 2 days ahead. Let cool; cover and chill.

While the broth is simmering, bring a medium pot of water to a boil. Carefully add eggs and boil gently 7 minutes. (Egg yolks will be shiny yellow and almost jammy; egg whites will be just set.) Using a slotted spoon, transfer eggs to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Return broth to a simmer (it should be very hot). At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than regular pasta).

Divide noodles among deep bowls. Top with sliced turkey, placing it off to one side. Ladle broth over turkey and noodles. Halve eggs and place a half on top of noodles in each bowl. Mound some sliced scallions next to egg and tuck half a sheet of nori along edge of bowl so half of it is sticking out.

Serve ramen drizzled with chili oil, sesame oil, and soy sauce and topped with shichimi togarashi.

Here’s a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.

Japanese-Style Tuna Noodle Salad

noodles

furikake or sesame seeds

tuna

sesame oil

canola oil

rice wine vinegar

mirin

sweet miso

Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.

While the wakame soaks, cook the noodles according to the package instructions.

Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.

In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.

Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Gyeran Mari

kosher salt

vegetable oil

Parmesan,

seaweed snacks

Chef Susan Kim sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt. Get the recipe for the celery and turnip pickles, also featured in the box.

Whisk eggs, mirin, soy sauce, and salt in a 2-cup measuring glass. Heat oil in a medium nonstick skillet over medium-low. Pour in one third of egg mixture, rotating skillet to evenly distribute. Cook until egg is mostly cooked, about 1 minute. Scatter one third of Parmesan over and shingle 2 seaweed snacks vertically down the center. Using a rubber spatula and starting from one side, fold egg up and over itself to roll up tightly; push to one side. Repeat cooking process with half of remaining egg mixture, Parmesan, and seaweed snacks, then flip existing egg roll over onto flat egg and roll up again. Repeat one more time with remaining ingredients. Transfer gyeran mari to a plate and let cool 5 minutes. Slice into ½"-thick pieces.

The lox bowl at Shalom Japan, a Brooklyn restaurant created by chef-owners Sawako Okochi and Aaron Israel, shows how the combination of ingredients can tell a story. Lox, a Jewish-American staple, is set over a bed of sushi rice, inspired by Japanese chirashi bowls, in a meal that marries the cultures of both chefs. The dish combines lox, avocado and spicy mayo with crunchy cucumber, tangy pickles, sweetened kombu and fresh herbs, in a pile of salty, sweet and acidic umami. It takes some prep and quite a few ingredients, but you can pick and choose toppings to taste: “There aren’t too many rules, other than doing fish over rice,” Mr. Israel said. They cure their own salmon with parsley and dill, coriander and bonito flakes at Shalom Japan, but you can top your rice with store-bought gravlax, or even cooked salmon, tuna or scallops, before piling on your desired garnishes.

Shalom Japan’s Lox Bowl

sugar

salt

(1-inch) square dried kombu (optional)

kombu (about 4-by-8 inches/20 grams)

mayonnaise, preferably Kewpie brand

Sriracha

Japanese short-grain rice (about 14 ounces)

store-bought lox

avocado, halved, peeled and thinly sliced

Japanese pickles (optional)

capers

cilantro leaves

Ikura (salmon roe), optional

kizami nori (or sushi nori, cut into thin strips)

Prepare the sushi zu: Combine the vinegar, sugar, salt and kombu (if using) in a pint-size plastic container. Stir to combine, put a lid on it, then let sit at room temperature before using. (The mixture mellows with time and is best prepared a few hours in advance.) 

While the sushi zu sits, prepare the sweet kombu: Add the kombu to a medium saucepan and cover with water by a couple of inches. Bring to a boil over high. Once the water comes to a boil, reduce the heat to medium and cook until the kombu is tender, about 20 minutes.

Meanwhile, prepare the chile mayo: In a small bowl, stir together the mayo, Sriracha and vinegar. Refrigerate until ready to use.

After the kombu has simmered until tender, drain it, pat it dry, then cut it into very thin, 1-inch-long strips. Return the kombu to the saucepan. Add the soy sauce, mirin and sugar, and cook over medium heat until the sugar dissolves and the liquid reduces slightly, about 5 minutes. Let cool, transfer kombu and liquid to a lidded container, and store in the refrigerator for up to 1 month.

Prepare the rice: Place the rice in a medium bowl. Cover with several inches of cold water, swirl the rice vigorously using your hand, then pour off the cloudy water. Repeat two or three more times until the water still looks milky but is more transparent. Drain the rice and transfer to a medium pot with a tight-fitting lid. (A heavy-duty, enamel-coated cast-iron pot is ideal, because it distributes heat evenly.) Add 2 cups water, cover with the lid, and bring to a boil over high heat, which should take about 5 minutes. Once it boils, reduce the heat to low and cook for exactly 10 minutes. Turn the heat off, but do not remove the lid. Let sit, covered, for 10 minutes. (Alternately, you can cook the rice in a rice cooker according to manufacturer’s instructions.)

While the rice cooks, prep the garnishes and measure 6 tablespoons sushi zu. (Store the remaining sushi zu at room temperature for future use for up to 1 year.) As soon as the rice is cooked, dump it into a large mixing bowl and pour the 6 tablespoons sushi zu on top. Using a rice paddle or the back of a wooden spoon, gently break up the rice with a cutting and folding motion, delicately coating the grains with sushi zu.

Divide the rice evenly among four shallow bowls and cover it with an even layer of lox. Using a squeeze bottle, piping bag or a spoon, drizzle the chile mayo over the lox.

Arrange the selected garnishes in clockwise clusters: First, the avocado, then the sweet kombu, followed by the cucumbers and pickles. Sprinkle the capers and cilantro around the rim, and place the scallions in the center. Set the ikura (if using) in a nice mound next to the scallions, and sprinkle the nori on top.

In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe’s final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.

Creamy Asparagus Pasta

gim, often labeled as roasted seaweed

(4-inch) squares dasima or kombu (dried kelp)

rigatoni

heavy cream

onion,

garlic cloves, finely grated

black pepper,

rice vinegar

asparagus, thinly sliced at an angle

Flaky sea salt,

Fold the gim in half and, with very sharp kitchen shears or a chef’s knife, slice into thin strips. Set aside for serving.

In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)

Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.

Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.

Clam chowder is the New England classic everyone knows, but fish chowder is also popular — and a lot easier to make. This recipe comes from Eventide, in Portland, Maine, a combination of a seafood shack, an oyster bar and a modern farm-to-table restaurant with Japanese influences. Dashi, the Japanese fish stock, has an oceanic taste that is perfect here, and the instant kind is easy to buy online and keep on hand.

Eventide Fish Chowder

black peppercorns

Kosher salt

sea scallops (or use more cod, some hake

unsalted butter

all-purpose potatoes,

bacon,

fish stock

thyme thyme

chives scallion

In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.

Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.

In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.

Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.

Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.

Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.

Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.

Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.

Learn how to make homemade nigiri with this simple recipe! This spicy tuna onigiri version is filled with a simple filling of canned olive oil packed tuna, mayonnaise, sriracha, rice vinegar, and scallion.

Spicy Tuna Onigiri

rice rice

water

Portofino

mayonnaise

sriracha hot sauce

scallion, green parts only, finely sliced

toasted black sesame seeds,

Prepare the rice: Place the rice in a...

Prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice between your fingers, until the water runs clear. This helps remove any excess starch and improves the texture of the rice once cooked. Drain well.

Combine the rice and water, and cook in...

Combine the rice and water, and cook in a rice cooker according to the manufacturer’s directions. This method will yield the best-textured sushi rice. If you do not own a rice cooker: Combine the rice and water in a medium (non-stick, if possible) saucepan. Bring to a boil, reduce heat to the low, and cook covered for 16-18 minutes or until the water has been completely absorbed. Remove from heat, gently fluff the rice with a rice paddle or wooden spoon, place a clean kitchen towel over the pot, top with the lid again, and let stand covered for 10 minutes. While the rice cools slightly, prepare the onigiri filling.

Make the filling: In a medium bowl, combine...

Make the filling: In a medium bowl, combine the albacore tuna, mayonnaise, hot sauce, and rice vinegar with a fork until evenly combined. Stir in the scallions.

Assemble: Set aside a medium bowl of room...

Assemble: Set aside a medium bowl of room temperature water and a small bowl of kosher salt for pinching. Once the sushi rice is cool enough to handle, start assembling the onigiri by hand.

Lightly moisten your hands by dipping them in...

Lightly moisten your hands by dipping them in the water bowl (this will help prevent the rice from sticking to your hands during shaping). Sprinkle both of your palms lightly with kosher salt and rub them together. Grab roughly a ½ cup of sushi rice and gently press into a thick oblong shape in one palm of your hand. Add a tablespoon of the tuna filling, pinched together with your fingertips, to the center of the rice and close the rice over the filling. [If necessary, use an additional pinch or two of rice to cover the filling.]

Gently shape the rice ball into a wide...

Gently shape the rice ball into a wide triangular shape using the palms of one hand and the fingers of your other hand, rotating the rice ball as you go. Avoid compressing the rice too hard, it should hold together well but be lightly packed. Sprinkle the outside of the onigiri with black sesame seeds. Wrap each onirigi in a nori sheet and place an additional small spoonful of tuna filling on the top of each onigiri. Serve immediately.

Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad

Salmon, samphire & charred cucumber salad

tbsp seaweed flakes

tsp chilli flakes

finely grated zest 2 limes

boneless side of salmon

olive oil

cucumbers

green chillies

tbsp sushi ginger

samphire

tbsp sesame oil

peppery leaves,

Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.

Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.

While the salmon is cooling, heat a heavy <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle</a>. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don&rsquo;t worry if it blackens &ndash; the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together

Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.

Homemade recipe for easy tamagoyaki. Enjoy this delicious Japanese rolled omelette in bento or as an appetizer.

Quick and Easy Tamagoyaki

egg (50 g w/o shell)

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

Gather all the ingredients.

In a small bowl, whisk egg and sugar together.

Heat a non-stick frying pan, dip folded paper towel in oil and apply oil to frying pan.

When the pan is hot, reduce the heat to medium. Pour the egg mixture into the pan and quickly swirl around the pan until the bottom of the pan is evenly covered.  If the heat is too strong and the egg is getting cooked too fast, remove the pan away from the heat and lower the heat.

When the egg is 50% cooked, place nori in the middle.*

When the egg is set but still not fully cooked, fold both side of egg crepe toward the center of nori.

Roll from one side to the other side while gently pressing down to create nice Tamagoyaki shape.

Remove from the frying pan and set aside to cool for a few minutes.  Cut Tamagoyaki into 2-3 pieces.

Edward Kim’s take on the vinegary buckwheat salad called  will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Cold Buckwheat Noodles with Kimchi and Eggs

Korean buckwheat noodles

12-oz. jar napa kimchi

(or more) rice wine vinegar

(or more) sugar

eggs, hardboiled, quartered

½ hot house cucumber, julienned

scallions, thinly sliced

sesame seeds

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside.

Drain kimchi, reserving liquid; chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.

Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.

DO AHEAD: Kimchi dressing can be made 2 days ahead. Cover and chill.

A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth. The result is so full of flavor and perfect for meal prep. 

Hijiki Seaweed Salad

hijiki seaweed ((1 oz; 10 x more after rehydrated))

water ((for soaking))

aburaage (deep-fried tofu pouch)

oz konnyaku (konjac) ((⅓ konnyaku; optional))

oz carrot ((½-1 carrot))

¼ lotus root (renkon) ((1.3 oz, 37 g; pre-boiled; optional))

edamame ((2 oz, 60 g; cooked; optional))

dashi (Japanese soup stock; click to learn more)

mirin ((4 Tbsp))

Tbsp sugar

soy sauce ((4 Tbsp))

Soak dried hijiki in 4 cups of water for 30 minutes.

Drain to a large fine sieve and wash under the running water.

Boil water in a small saucepan and pour it over the aburaage. This will remove the excess oil coated on the aburaage. Cut in half lengthwise and slice thinly.

Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.

Cut the carrots into julienne pieces.

Cut the lotus root into thin pieces.

Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.

Add the hijiki, then konnyaku and aburaage. Mix all together.

Add the dashi and let it boil.

Add all the seasonings and mix well. Cook covered on medium-low heat for 20-30 minutes.

Add the edamame.

Continue to cook uncovered to reduce the sauce until you see the bottom of the pan.

Store in an airtight container and keep in the refrigerator for up to 3-4 days. You can also freeze it for up to a month.

To Store

https://www.youtube.com/watch?v=ptrh3C5cIqk

Healthy hijiki seaweed salad cooked in a savory sauce with carrot, edamame, aburaage, konnyaku.  

For the complete recipe with step-by-step pictures: http://www.justonecookbook.com/recipes/hijiki-salad/

Ingredients:

½ cup (1 oz, 27 g) dried hijiki
4 cups water for soaking
2 aburaage (deep-fried tofu pouch)
⅓ (3 oz, 84 g) Konjac/konnyaku (optional)
½ - 1 (2.8 oz, 80 g) carrot
¼ (1.3 oz, 37 g) pre-boiled lotus root (optional)
1 Tbsp. oil
⅓ cup (2 oz, 60 g) shelled edamame, cooked (optional)
2 cups dashi

Seasonings

4 Tbsp. mirin
2 Tbsp. sugar
4 Tbsp. soy sauce


Music courtesy of Audio Network: "Spring Has Sprung"
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How to Make Hijiki Salad (Recipe) ひじきの煮物の作り方（レシピ）

Try your hand at rolling these delicious California rolls - it's easier than you think.

Top 36 seaweed recipes from across the web

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

Top Tags

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Kimchi

Seaweed Salad

Ginger soy salmon on noodles

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Dong Geu-rami Kimbap

Elemental Miso Soup

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Spaghetti with garlic and seaweed

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Hawaiian Style Spam Musubi

Top 36 seaweed recipes from across the web

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

Top Tags

Turkey Ramen

Japanese-Style Tuna Noodle Salad

Gyeran Mari

Shalom Japan’s Lox Bowl

Creamy Asparagus Pasta

Eventide Fish Chowder

Spicy Tuna Onigiri

Salmon, samphire & charred cucumber...

Quick and Easy Tamagoyaki

Cold Buckwheat Noodles with Kimchi ...

Hijiki Seaweed Salad

California rolls

Vegan Portuguese Bacalhau - A Quick...

Vegan Portuguese Bacalhau - A Quick...

Kimbap, Korean Seaweed Rice Rolls

Izakaya-style chicken with chargril...

Korean Seaweed Soup (Miyeok Guk)

Miso soup

Lemony Pasta With Kelp, Chile and A...

Miso and Seaweed Ramen With Egg

Kimchi Bibim Guksu

Kimchi

Seaweed Salad

Ginger soy salmon on noodles

Samgak-gimbap (Triangle gimbap)

Dong Geu-rami Kimbap

Elemental Miso Soup

Korean Seaweed Soup With Tuna (Miye...

Wedge Salad With Toasted Sesame-Sea...

Seaweed Chicken Roll

Spaghetti with garlic and seaweed

Spicy Seaweed Tofu Rolls

Seaweed-Fruit Smoothie

Samgak-gimbap with tuna (Triangle g...

Hawaiian Style Spam Musubi

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