Description
A zero-calorie cold dish tossing crunchy seaweed shaped like deer antlers (Hornwort) with garlic, sesame oil, and red chili, directly stimulating the satiety center.
Restaurants serving Cold Tossed Hornwort Seaweed
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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
- Hornwort(Seaweed)
- Garlic
- Ginger
- Taiwan black vinegar
- Soy sauce
- Sesame oil
- Red chili
Instructions
- [Authentic Recipe]
- Wash salted Hornwort repeatedly in water to desalt completely.
- Blanch for
- secs, immediately ice-shock, squeeze moisture to the limit.
- Put Hornwort in a bowl, add shredded ginger, minced garlic, red chili.
- Massage firmly with a sauce of soy, Taiwan black vinegar, a little sugar, sesame oil.
- Chill in fridge to finish.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and intense garlic punch
Substitutes at Japanese supermarkets
Wakame stems or Thread agar (texture sub)
Pairing
Cold Taiwan Beer、White Rice
Trivia
[For Health Conscious] Seaweed often served as an 'appetizer (Xiaocai)' in Taiwan seafood restaurants. Far harder than wakame with an intense plastic-like bouncy elasticity, requiring jaw-tiring chewing. Perfectly satisfies 'craving to chew' during diets as the best ocean bounty.
Eating tips & etiquette
[Unique Eating] Dump massive chili oil to make spicy 'Mala Hornwort', gaining double effects of seaweed detox and capsaicin sweating!
Allergen
Soy, Wheat (from soy sauce), Sesame