Delicious Stir-Fried Seaweed Stems Recipe
Delicious Stir-Fried Seaweed Stems Recipe
How to Make Delicious Stir-Fried Seaweed Stems: A Kid-Friendly Side Dish
Today, I’ve prepared a healthy and popular side dish for our meals: stir-fried seaweed stems! The chewy texture and savory flavor of stir-fried seaweed stems are truly exceptional, making them perfect with rice. Even if children are sometimes reluctant to eat seaweed stems, exposing them to various dishes can help them develop a broader palate as they grow. Try making this delicious recipe today!
Ingredients- 3 packs (approx. 300g) salted seaweed stems
- 1/4 carrot (approx. 50g)
- 2 Tbsp minced garlic
- 2 Tbsp mirin (rice wine)
- 2 Tbsp tuna extract (or soy sauce)
- 1 Tbsp sugar
- 5 Tbsp cooking oil
- 2 Tbsp sesame oil
- 2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, it’s important to remove the saltiness from the salted seaweed stems. Rinse the seaweed stems thoroughly under running water several times. Place the rinsed seaweed stems in a bowl, add plenty of water, and soak them for 2 to 3 hours to adequately remove the salt. It’s good to change the water once or twice during soaking. I soaked mine until the saltiness was barely noticeable.
Step 2
Wash the carrot and julienne it thinly and lengthwise, about 0.2 cm thick. Julienne carrots add a pleasant texture and a beautiful color when stir-fried.
Step 3
Heat a frying pan over medium heat, add 5 tablespoons of cooking oil, and add the drained seaweed stems. Stir-fry until the seaweed stems become tender and wilted.
Step 4
Once the seaweed stems are somewhat stir-fried, add the julienned carrots and stir-fry them together. Mix the carrots well with the seaweed stems as you stir-fry.
Step 5
Now, add 2 tablespoons of minced garlic and stir-fry until the garlic is fragrant. Keep the heat on medium throughout this process to prevent burning and ensure a delicious result.
Step 6
When the carrots become translucent and are almost cooked through, add 2 tablespoons of mirin, 2 tablespoons of tuna extract (or soy sauce), and 1 tablespoon of sugar. Stir-fry quickly over high heat for about 1 minute until the seasonings are well incorporated into the seaweed stems and carrots. Taste and adjust the seasoning if needed with a little more tuna extract or soy sauce. I didn’t need to add extra seasoning.
Step 7
Finally, add 2 tablespoons of sesame oil and 2 tablespoons of sesame seeds. Stir gently one more time to combine. Your delicious stir-fried seaweed stems are ready! Turn off the heat and let it sit for a moment; this allows the flavors to meld further.
