Nori Condiment

posted in: Recipes, Sea Vegetables | 0

It’s about time I gave you a recipe for one of my favorite condiments! Especially delicious on pressure cooked rice and garbanzo beans, nori condiment can be spooned on top of just about any grain. Try it on millet with cauliflower or spooned onto a creamy pureed soup. It might even be good on my mashed root vegetables.

I made nori condiment for a recent event and everyone loved it. I want to give a huge thank you to Chris Yang for the lovely photographs.

Photo courtesy of Chris Yang and Dyne.
Photo courtesy of Chris Yang.

Including sea vegetables in our diet is a great way to add trace minerals. They also aid in chelating heavy metals out of our bodies, alkalyzing our system and mediating the effects of radiation. Nori condiment in particular helps the body discharge the effects of excess sugar, chocolate and dairy.

The recipe is simple, with just a few basic steps. The first time you make nori condiment, just use a few sheets of nori. Then you’ll be able to see how much it makes and adjust your amount accordingly the next time you make it. Use about 2-3 tsp of the finished condiment for each serving. If you have any leftover, it will last about five days refrigerated.

Photo courtesy of Chris Yang and
Photo courtesy of Chris Yang and Dyne.

Nori Condiment

A few sheets of good quality nori (I buy from sources that I know are being mindful of good harvesting practices, the package will usually say organic, more info in resources)
unpasteurized shoyu or gluten-free tamari
a knob of ginger

1.  Tear the nori into small squares and place in a small pot. Add some water to cover the nori. Place on medium heat, bring to a boil and turn heat down to simmer. Cover and let cook for 20 minutes. Check frequently and add a little water if necessary to keep it from drying out.

2.  At the end of 20 minutes,  stir in a small amount of shoyu or tamari. I would start with about 1/8 tsp or less for a few sheets of nori. You want the end result to be flavorful without tasting salty.

3.  Cook for 10 more minutes, adding a little more water if needed. At the end of 10 minutes, you want the nori to be pretty thick and not watery at all. If it’s watery, cook a little longer uncovered to evaporate the liquid. Remove from heat.

4.  Using a microplane or ginger grater, grate the knob of ginger finely. Gather the grated ginger into a ball and squeeze a small amount of the juice into the nori. Mix and taste, adding more ginger juice until you get the taste you want. I like it to be gingery, but not spicy.

5.  Nori condiment will last about 5 days refrigerated.