Cold Tossed Kelp Roots
The thick chili texture hits the chin directly! Kelp root marinade with plenty of fucoidan
Description
The ultimate detox cold dish tossing 'Kelp Roots (Haidaigen)'—far thicker and crunchier than regular kelp—refreshingly with ginger and vinegar.
Restaurants serving Cold Tossed Kelp Roots
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kelp roots(Haidaigen)
- Ginger
- Garlic
- Black vinegar
- Soy sauce
- Sesame oil
Instructions
- [Authentic Recipe]
- Wash salted Haidaigen (kelp roots) thoroughly to desalt.
- Boil in hot water for a few mins to remove fishiness, shock in ice water, drain.
- Put in a bowl, add massive shredded ginger, minced garlic, soy, black vinegar, a little sugar, sesame oil.
- Massage firmly by hand to meld sauce.
- Chill in fridge overnight until flavors permeate.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and ginger freshness
Substitutes at Japanese supermarkets
Wakame stems (closest texture)
Pairing
Congee、Light tofu dishes
Trivia
[For Health Conscious] Features intense elasticity tiring the jaw, even chewier than regular 'julienned kelp (Haidaisi)'. A mass of soluble fiber (fucoidan/alginic acid) moderating sugar absorption; an exemplary diet ingredient Taiwanese aunties preach 'eat before greasy foods'.
Eating tips & etiquette
[Unique Eating] Add chili oil and Sichuan pepper to make 'Mala Haidaigen', boosting metabolism with numbing/spicy stimulation while washing it down with beer (or soda water)!
Allergen
Soy, Wheat (from soy sauce), Sesame