Seaweed is usually sold dried so needs to be rehydrated before using in salads or garnishes
Method
1
Fill a large bowl with cold water and add the seaweed
2
Leave for 15 minutes, then drain in a colander
3
Pat dry, the seaweed is now ready to use
Uses
The seaweed can be used in salads, for deep frying or as part of a larger dish. Michael Wignall's Carrots with smoked trout, mozzarella and wakame uses a dashi stock to rehydrate the seaweed.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
