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 Japanese cuisine enthusiasts. Today we will be happy to tell you about all the subtleties!
How are seaweed and wakame made? The suitable seaweed is gathered either by hand or with the aid of specialized equipment. It must then be promptly dried or preserved since their high moisture content makes them susceptible to spoilage. Consequently, seaweed is typically sold in dried form, requiring rehydration before cooking 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. The swollen seaweed is washed and boiled for several minutes, after which it is ready for consumption.
The seaweed is poured with warm water or broth in a ratio of 1:10 for about a quarter of an hour, after which it is immersed in very cold water, you can even add ice cubes – this is how it keeps its bright emerald color. It swells, increasing in size by 4-5 times, and becomes soft, slightly slippery, retaining its crunch.
There are many options for preparing these products. We will share with you the best ones, 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:
Now you know how to cook seaweed. All that remains is to purchase kelp or wakame seaweed and start experimenting!