Description
This simple recipe packs a ton of umami in an authentic package!
Ingredients
Scale
50 grams dried nori seaweed
¼ teaspoon kelp salt
1 pinch celery salt (optional)
¼ teaspoon ground spice mix (nutmeg, white pepper, miso, and lime zest)
¼ teaspoon furikake
1 cup chicken broth
Instructions
- Preheat an oven to 180 degrees
- Rehydrate the dried seaweed in lightly heated chicken broth for up to 5 minutes before taking it out and draining the excess liquid
- Puree the seaweed and the seasonings together until a smooth paste forms
- Spread the mixture on a baking tray lined with nonstick baking sheets
- Put another nonstick sheet on top of the mix and press down with another baking tray till the mixture is spread as thinly as possible without leaving gaps
- Slowly peel off the top layer of baking sheet, leaving the bottom layer intact (very delicate process)
- Bake in the oven until the mix is set (around 10 minutes)
- Leave to cool before cutting out your desired shape and peeling it off the bottom layer of baking sheet
- Leave to dry for a further 3-4 hours before serving