How to cook dried seaweed?
Different types of seaweed are widely used in Asian cuisine, so the question of how to cook seaweed and wakame seaweed often worries lovers of Japanese cuisine. Today we will be happy to tell you about all the subtleties!
How are seaweed and wakame made? Suitable algae are collected by hand or with the help of special equipment, after which they must be immediately dried or preserved – due to the high moisture content, they spoil very quickly. Because of this, seaweed is sold dried, so before cooking it must be processed to restore its shape and color. Most often, they are soaked for a certain time, which we will write about below.
The kelp is soaked for about 3 hours, pouring warm water in a ratio of 1:20. Before that, it is better to cut dry leaves into portions, as their volume increases 13 times. Swollen algae are washed and boiled for several minutes, after which they are ready for consumption.
Algae are poured with warm water or broth in a ratio of 1:10 for about a quarter of an hour, after which they are immersed in very cold water, you can even with ice cubes – this is how they keep their bright emerald color. They swell, increasing in size by 4-5 times, and become soft, slightly slippery, retaining their crunch.
There are many options for preparing these products. We will share with you the best, tested in practice!
How to cook kelp:
How to cook wakame:
Cooking sea cabbage at least several times a week is a great contribution to your health, because it has such useful properties:
Wakame is also very useful for the body: