Recipes

These are guidelines as I like to cook intuitively and guesstimate quantities according to mood and availability.

I encourage people to experiment with their sea vegetable raw material to please their own taste.

NORI TEMPURA BALLS

Wash nori thoroughly, in case of any grit or stones.

Mix gram flour and water to a smooth batter with a creamy consistency.  Add shoyu or tamari and garlic to taste.

Mix in nori flakes and spoon out mouth-size balls, deep fry until golden brown at 150C.

SEA SPAGHETTI FINGER FOOD

Wash sea spaghetti thoroughly and cut to desired length with scissors.  Soak overnight or boil for 5 minutes.

Mix gram flour and water to a smooth batter with a creamy consistency.  Add shoyu or tamari and garlic to taste.

Dip sea spaghetti in batter and deep fry until crispy golden at 150C.

SEA SPAGHETTI MARINADE

Wash sea spaghetti thoroughly and cut to desired length with scissors.  Soak overnight or boil for 5 minutes.

Prepare dressing with fresh lemon juice, olive oil, soya sauce, honey, wasabi powder (a pinch).

Grate generous portion of fresh ginger.  Shred carrots, 10 to 1 carrot to ginger proportion.

Mix in sea spaghetti and dressing, this keeps well in the fridge.

SEA PUDDING VEGGY PASTY

I use yeast dough left over from making bread.  Roll it out in circles.

Saute cabbage, onion, mung bean sprouts and diced sea pudding (roaring water sea vegetable).

Place on dough, sprinkle on grated cheese if desired and fold over circles, crimping the edges.

Brush with egg white and bake at 180C for 20 minutes.

DASHI SOUP

This is highly adaptable but the essential ingredient is kelp flakes.

Use any beans pre-soaked or lentils, simmer with the flakes for 1 hour.

Fry up diced onions in a hot wok, still slightly crunchy, mix miso into a paste with some stock.

Take the stock off the heat and stir in onions and miso, season with paprika.

The stock can form the basis for other dishes such as paella and risottos.