Dan Kim Kui Crispy Seaweed Food

DAN KIM KUI (CRISPY SEAWEED)

Steps:

• With a soft pastry brush, gently brush the nor sheets with oil.
• Heat a large skillet or non-stick pan over medium low heat.
• place a sheet of nori in the pan for a few seconds.
• The nori will become crisp and turn dark green.
• With chopsticks or tongs, quickly flip the sheet over and toast the other side for a few seconds.
• Remove and place on a large cutting board.
• While still warm, lightly sprinkle each side of the nori sheet with sugar.
• Repeat with each sheet.
• When all the sheets have been sugared and toasted, stack the sheets in one pile.
• Cut the pile of sheets in half lengthwise, then cut crosswise to make 6 rectangular pieces of nori.
• Stack the smaller sheets in a pile and place a toothpick in the centre to hold them in place.

SESAME SEAWEED

Steps:

• Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it).
• Heat oil in a skillet and sautee the onions until they begin to brown.
• Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
• Stir in the tahini and a splash of water it the tahini is very thick.
• Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
• Enjoy!