Trying saying that ten times fast. Well, the experimentation continues with the edible "toys" acquired in my recent expedition to some of Albany, New York's ethnic markets. One of these intriguing edibles was a package of salted seaweed knots. The instructions were somewhat open-ended on the preparation of this product ("boil and use in your favorite recipes"), so I did a little online research and found this recipe for Salted Seaweed Salad with Lemon and Freshly Grated Ginger, which I followed and enjoyed.
You must rinse and soak the seaweed according to the recipe, and I also made sure to boil the seaweed knots as directed by my package instructions too. This step filled my house with a briny scent of ocean water, not unlike steaming a big pot of clams, so it was sort of like getting immersed in a little bit of summer even though the icy fist of winter has been throttling us since the beginning of December here in upstate New York. The seaweed knots expanded a great deal and of course, got a softer texture, though they were still fairly springy and chewy. One needs good, strong choppers for this dish.
The volume of my 300 gram package of salted seaweed grew exponentially after the boiling water bath, and while Dan and I enjoyed this refreshing Japanese-flavored salad, we were satisfied with eating two or three knots at a clip and so this seaweed salad lasted well over a week in our refrigerator, and we ended up getting a little sick of having it around.
The final verdict: We might make this recipe again if we were going to bring it to a party of appreciative gourmets, but we have a limited desire to eat a whole mound of it. The knots are really quite jaunty and it makes a lovely presentation, but it ended up being too much of a good thing for our two tummies (the kids wouldn't even try a nibble, though they love nori and my Sushi Salad).
I'm going to send my leftovers over to Laurie at Mediterranean Cooking in Alaska, this week's host of Weekend Herb Blogging, the popular foodie blog event that celebrates vegetables, fruits and herbs. Weekend Herb Blogging was started by Kalyn's Kitchen and is now headquartered by Haalo at Cook (Almost) Anything At Least Once. Hop on over to see Laurie after Sunday's deadline to see what other interesting recipes people have contributed in the weekly WHB roundup.
Off to play with some other exotic edibles...