Sea kale must be eaten, as it contains many useful minerals, iodine and vitamins necessary for the body. Salads are sold ready-made in fish stores and supermarkets, but you can make them yourself at home if you know the recipe.

Features of kelp

Sea kale is supplied for sale in briquettes, frozen, and also dried. It can be used to prepare delicious and healthy salads, fermented for the winter, or pickled for the holiday.

From the very beginning, people lived on shellfish, crabs, fish and other edible seafood, including seaweed. The root of the plant is nutritious and edible in raw or cooked form. The leaves are also nutritious, they are used to make salads, adding various other vegetables, and even seafood, for example, crab, squid.

From history we know that seafood was very popular among ancient peoples. They were consumed in large quantities by the Chinese and Japanese. Sea kale is mentioned in some early sources, for example, the Romans stored it in barrels and consumed it during sea voyages. High levels of vitamin C prevented scurvy. Sea kale was cultivated in Europe from the 1600s until World War II. And some coastal Indians of Alaska even now say that at low tide you can serve an entire dinner.

Blanched seaweed leaves are eaten raw in salads. They are edible boiled, baked, stewed, and even fried, like asparagus. When properly cooked, the leaves retain their firmness and have a very pleasant hazelnut-like flavor with a slight bitterness.

The leaves can be stuffed, seasoned with garlic and served as spinach. The root has more starch than potatoes.

Cooking methods

You can prepare the described product at home, the main thing is to do it correctly, only then it will turn out very tasty and healthy. Dried seaweed is best used to prepare winter supplies. When fresh, they are used in soups, marinated with seafood, and act as an ingredient in various salads. Fresh seaweed can be cut and fried. In order for them to begin to crisp, you will need to fry the seaweed for 3 to 20 seconds, depending on the variety.

Tender varieties are obtained well with quick and not intense heat treatment, but some of them can also be eaten raw. Due to its structure, seaweed can also be used to wrap fish during cooking; it perfectly conveys the amazing aroma of the sea.

The thicker brown leaves are used for soups. Some varieties are prepared just a few hours before consumption. This is the only way to get the best flavor they can demonstrate.

Dried seaweed is versatile and is the basis of many Japanese dishes. In addition, dried seaweed can be used as an excellent seasoning for a number of dishes.

The most common form of seaweed is nori. This type is primarily used for making sushi, but is also deep-fried or used as a seasoning.

Boiled

Boiled seaweed is no less healthy than raw seaweed. To cook it, you don’t need to be a professional cook; you just need to put a pan of water on the fire and add salt.

Before boiling the product, you will need to rinse the seaweed well and tie it into bundles. The complete cooking process takes fifteen minutes, after the liquid boils a second time. The bundles are untied when the product is removed from the water and cooled. Serve boiled seaweed with melted butter. You can use mayonnaise, sour cream or regular yogurt with garlic and seasonings as a sauce.

Fried

Not everyone knows what fried kelp is; in fact, this dish is quite exotic, but incredibly healthy at any age. For the holiday, it can not only decorate the table, but also add variety to the menu. It’s easy to prepare; you only need to follow a few steps step by step.

Before using seaweed, rinse it well under running water. There is no need to waste time, because if you do not devote it to the process, then you may end up with grains of sand.

To prepare, take the dry product, some onions and herbs: green onions, dill or parsley. To make the product suitable for use, it is soaked in cold water for a short amount of time. It only takes ten minutes for the cabbage to return to its shape and become saturated with moisture.

Peel the onion and cut it into half rings. Fry in olive oil until it turns golden. Add the seaweed and simmer for another ten minutes. Salt and spices are placed directly on the plate, herbs are added, and served.

Recipes

Seaweed salad is a very popular side dish not only in Japan but throughout the world. Those who love sushi can also eat this product in large quantities. Korean seaweed salad is a variation on the basic Japanese version, but is made with different seaweeds that are thicker and tougher.

In this case, the salad dressing consists of one teaspoon of dried red chili flakes, one teaspoon of rice wine vinegar, the same amount of soy sauce and sesame oil. All listed ingredients are mixed together. Then a small amount of salt is added along with a teaspoon of honey or sugar. Finally, after cooling, the dish is topped with sesame seeds.

Seaweed, rice wine, ginger, sesame oil, honey or sugar are found in almost every seaweed salad recipe, but sometimes you see some unusual ingredients that give a unique taste. One of them is garlic.

Rice vinegar can also be replaced with lemon juice. There is also a type of unpasteurized soy sauce called tamari. Seaweed salad is very good for a healthy diet because it quickly makes you feel full. There are many other options for making a light main dish by mixing kelp with jasmine rice, tuna, mushrooms, chicken or vegetable broth.

There are incredibly many recipes for how to quickly prepare seaweed; for example, you can make it without vinegar, in tomato sauce, with or without sesame seeds. It will be interesting to cook seaweed in Sakhalin or even Far Eastern style. In any case, any housewife can handle such a dish.

Seaweed salad in Japan usually includes a mixture of different types with vegetables such as lettuce, corn, cucumbers and tomatoes, but in our country it is not always possible to find anything other than nori and chuka.

Dry cabbage salad

Sea kale is full of minerals and vitamins, it should be eaten even in such a limited version. There are hundreds, if not thousands, of different seaweeds in the world's oceans. They are not all edible, but many of them appear on store shelves. To prepare a simple dish you will need dry seaweed, toasted sesame seeds and shallots. The whole secret lies in the dressing, which you need to prepare yourself.

For the dressing you will need the following ingredients:

• sesame oil - one tablespoon;
• soy sauce - the amount depends on personal preference;
• rice vinegar - one and a half teaspoons;
• sugar and salt to taste;
• ginger juice, squeeze out 10 grams.

If you can’t find a dry product in your city, you can order it online. It will take 6-7 minutes until the product is saturated with moisture and takes on its previous appearance. The problem is that if you soak the seaweed for too long, it will become sticky and tear easily.

Japanese-American-style seaweed salad gets its signature flavor from toasted sesame oil, which is combined with soy sauce, sugar, vinegar and salt. The resulting sauce is sweet, savory and tangy, infused with the nutty flavor of toasted sesame seeds.

To make ginger juice, grate the root and then pass it through a strainer, pressing it down with your fingers. You can wrap it in gauze and squeeze it out.

Some people prefer a spicy taste and may be advised to add any form of chili. In Japan, seaweed salad is often dressed with ponzu. Ponzu is a citrus sauce made from the juice of yuzu (Japanese lemon), soy sauce and a little sugar. It's light, refreshing and perhaps the most savory way to dress a dish, but the ingredients are not so easy to find in Russia.

You can make seaweed according to another recipe; for preparation you will need:

• dried product;
• red chili - a pinch of flakes;
• 10 milliliters of soy sauce;
• a little sesame oil;
• salt to taste;
• honey or sugar - no more than a teaspoon;
• a pinch of sesame seeds.

Place a pot of water on the stove and bring it to a boil. Cook the dried seaweed for about 3 minutes or until it becomes soft. Drain the water and remove excess from the seaweed. Set the product aside and allow to cool. Add the indicated seasonings and stir. Cool in the refrigerator and serve as a snack.

Exotic recipe

Sea kale can be prepared in different ways, this is its advantage, since it has a new taste sensation every time. If you want something exotic, then you should prepare seaweed using the following ingredients:

• kelp;
• one apple;
• soy sauce - three tablespoons;
• rice vinegar - 20 milliliters;
• Asian sesame oil – 20 milliliters;
• chopped fresh cilantro;
• sugar – one teaspoon;
• chopped garlic - two cloves.

Soak the seaweed in cool water for 5 minutes. Leaves that are too thick can be cut. After the specified time, drain the water.

In a separate bowl, mix soy sauce, sesame oil and sugar until the sweet ingredient is completely dissolved. Cut the apple into pieces and add it to the seaweed as an additional ingredient. Lay out the cilantro and pour in the prepared sauce. Everything is sprinkled with sesame seeds, after fifteen minutes you can serve.

There is another, more interesting recipe for how to make seaweed in an unusual way, but in such a way that everyone will like it. The cook will need:

• medium sized tomato;
• a small cucumber, which should not have seeds;
• green onion feathers.

To create a good dressing you need to take:

• 20 milliliters of rice vinegar;
• 10 milliliters of soy sauce;
• a small amount of olive oil;
• a bunch of coarsely chopped cilantro;
• salt and pepper.

Before cooking, it is necessary to soak the dry seaweed with water. It's best to do this just before cooking, so all other ingredients should already be prepared.

To make the dressing, mix rice vinegar, soy sauce and freshly chopped cilantro in a bowl. Now cut the seaweed, remove excess water from it and pour it into a container with sauce. Mix everything well with your hands to completely saturate the seaweed; add olive oil at the end.

With mayonnaise and crab sticks

In our country we are used to seeing salads with crab sticks and mayonnaise. There is nothing difficult to make this at home, just prepare the seaweed, then season it with mayonnaise. You can add seasoning to taste, cut the crab sticks or not.

It will be very tasty if you use the following ingredients:

• one carrot;
• small cucumber;
• one medium-sized onion;
• daikon - a third of the root vegetable.

For refueling:

• olive oil – 20 milliliters;
• wine vinegar - 20 milliliters;
• mustard powder - one teaspoon;
• diluted soy sauce - 20 milliliters;
• salt and black pepper to taste.

Soak the seaweed in a bowl of warm water for 10 minutes. Before this, cut the cucumber and carrots into thin strips. The onion and daikon are also finely chopped. Now put these ingredients in a bowl of water for 15 minutes, it should be cold.

Take out the algae and let it drain. The sauce is prepared very simply, for this you mix all the specified ingredients. Remove vegetables and dry on paper towels. Combine all recipe ingredients together in a large bowl and serve.

How to prepare?

Oddly enough, seaweed can be perfectly salted, thus creating an original preparation for the winter. If you purchase a frozen product, you will need to cover it with warm water, but you cannot use boiling water. After the product has melted, it will need to be boiled for ten minutes, drained, and new liquid poured in. Repeat the procedure three times, changing the water each time.

To prepare the marinade you will need sugar and salt. For a liter of water, take one tablespoon of salt and two of sugar. Spices include bay leaf, black peppercorns and cloves. The marinade is boiled, the seaweed is placed in jars, poured with the resulting mixture, and a small spoonful of vinegar is placed in each jar separately.

To preserve the maximum of useful elements, it is worth marinating dry seaweed. You can use seasoning for Korean carrots, vegetable oil, vinegar and salt and pepper.

The product must be soaked in water for a couple of minutes. Then the seaweed is placed in jars and filled with a solution of the specified ingredients. They roll it up and put it in the basement. You can put vegetables, for example, carrots, onions, tomatoes. They will make the dish more interesting.

You will learn the recipe for making seaweed from the video below.

Seaweed - recipes with seaweed. And also what can be prepared from seaweed - tips from the site magazine

Sea kale is the trade name for sea brown algae from the genus Laminaria. Unfortunately, one of the most accessible and healthy products, which has not found wide application in home cooking, has remained an amateur. We invite you to take a fresh look at seaweed and you will be convinced that with a minimum of cost and effort, you can prepare it, if not a culinary masterpiece, then certainly a very tasty and healthy dish.

What can be prepared from seaweed - recipes

Spicy seaweed with chicken fillet

Ingredients: 200 gr. dried seaweed, 100 gr. chicken fillet, a clove of garlic, a teaspoon of soy sauce, 0.5 tsp each. hops-suneli seasonings and ground red pepper, 2 tbsp. l. vegetable oil.

How to cook. Immerse the seaweed in cold water for 2-3 hours, then wash thoroughly. If it is leafy, then cut into pieces and roll into a tube, then cut into thin strips. Rinse again. Heat oil in a frying pan and fry cabbage. Add seasonings, chopped garlic and soy sauce. Simmer for 15-20 minutes. Boil or fry the chicken meat, cut into pieces and add to the cabbage.

Cabbage soup

Ingredients: 500 gr. pork, 30 gr. dried seaweed, one carrot, one onion, sour cream to taste, vegetable oil.

How to cook. Pour dried cabbage with cold water in a ratio of 1:8 (one part cabbage to 8 parts water). Rinse thoroughly, add water again, let it boil and cook for 20 minutes. Drain the broth. Pour warm water over the cabbage, bring to a boil again, cook for another 20 minutes and drain the broth again. Repeat the process again. With this preparation, not only the appearance of cabbage improves, but also its taste, and excess iodine is removed.

Cut the meat into pieces, fry in oil. In the fat that will be released when frying the meat, sauté chopped seaweed, onions and carrots. Then cook the cabbage soup as usual; when serving, place a spoonful of sour cream and pieces of meat on a plate.

Sea kale vinaigrette

Ingredients: 150 gr. pickled seaweed, 3-4 potatoes, 3 carrots, 3-4 beets, 1-2 pickles, 1-2 onions, 1-2 tbsp. l. vegetable oil and 3% vinegar. Add salt, sugar and black pepper to taste.

How to cook. Boil beets, carrots and potatoes (preferably in a double boiler), cool, peel and cut into cubes. Finely chop the onions and pickles. Mix everything with seaweed. Season the vinaigrette with vegetable oil, vinegar, salt and pepper, and add a couple of pinches of sugar. Let it sit for a while and serve, sprinkled with finely chopped green onions.

Canned seaweed salad

Ingredients: a jar of canned seaweed, half a can of canned corn, 1 onion, 1 fresh cucumber, 1 tomato, 2 boiled eggs, vegetable oil. Salt, garlic, lemon juice and mayonnaise to taste.

How to cook. Finely chop the onion and sauté in oil. Finely chop the cucumber, tomato, eggs. Mix all ingredients, add salt and pepper a little. Pour over lemon juice (you can do without it) and season with mayonnaise.

Salad with seaweed and mushrooms

Ingredients: 300 gr. mushrooms (oyster mushrooms, champignons, honey mushrooms), 2 onions, 1 carrot, a jar of canned seaweed, 3 eggs, vegetable oil for frying, fresh herbs.

How to cook. Finely chop the mushrooms and onions, grate the carrots on a coarse grater. First fry the onion in oil, then add the carrots, after about five minutes add the mushrooms. Cook over low heat until the liquid from the mushrooms has evaporated. Place seaweed (without filling) in a salad bowl, add cooled vegetables with mushrooms and finely chopped boiled eggs. Mix everything, if desired, you can season the salad with mayonnaise and sprinkle with herbs.

Seaweed salad with rice

Ingredients: 400 gr. seaweed, 0.5 cups boiled rice, 3 eggs, 1 onion, mayonnaise to taste.

How to cook. Finely chop the onion. If you don’t like the taste of raw onions, sauté them in oil. Boil the eggs, cut as for a salad. Cut the seaweed into not very long strips. Mix everything and season with mayonnaise to taste.

Kelp or seaweed is a universal product. It can be pickled, baked, stewed, dried and canned, so with a creative approach, preparing a healthy snack or a complete meal is not difficult.

Sea kale salad is an extremely healthy and original dish that will decorate a festive feast and add bright colors to drab everyday life. The salad will be loved by all family members. It can be consumed by people who adhere to a diet and proper nutrition.

Sea kale salad - a simple and healthy recipe

Seaweed salad with egg is very filling and healthy. It can be served at the children's table.

Ingredients:

• chicken egg – 6 pieces;
• canned seaweed – 470 g;
• onion – 1 piece;
• mayonnaise on quail eggs – 110 g;
• cow's butter – 13 g;
• salt to taste.

Preparation:

1. Place chicken eggs in a deep saucepan, add cool water and cook for 7 - 9 minutes. Remove from boiling water, place in ice water and wait for eggs to cool. Peel the shell, grate and mash.
2. Peel the onion and chop into small slices. Pour into a hot frying pan greased with oil and fry for 2 - 3 minutes.
3. Remove the canned seaweed from the jars, stir, and drain off excess water.
4. Place cabbage, onion and grated eggs into a deep container. Pour quail egg mayonnaise on top. Mix all ingredients thoroughly with each other. Add salt if desired.

You can replace mayonnaise with sour cream sauce or fresh cream. It is recommended to serve the dish garnished with cranberries or a sprig of cilantro.

Korean cooking recipe

The dish turns out to be spicy and spicy, ideal for a men's feast or bachelor party. Can be served with boiled potatoes or rice.

Ingredients:

• dried seaweed – 110 g;
• onion – 1 piece;
• pork meat – 190 g;
• olive oil – 45 g;
• soy sauce – 65 g;
• garlic – 4 cloves;
• salt and pepper to taste.

Sea kale is a seaweed called kelp. It belongs to the class of brown algae, growing in almost all seas and oceans of the world. Sea kale is the leader among food products in terms of iodine content.

Many people refuse to eat kelp because of its specific taste and consistency. However, it is absolutely in vain, since seaweed has a lot of useful substances and vitamins. It consists of 88% water, 0.9% protein and 0.2% fat. Sea kale is an easily digestible product. Kelp is sold dried, pickled, pressed and frozen.

The taste of seaweed largely depends on how it is prepared. And today we will tell you how to prepare dried seaweed.

One hundred grams of dry kelp yields about one kilogram of finished seaweed.

How to cook dried seaweed - recipe

We will need:

- 100 grams of dried seaweed;

- one liter of boiled water;

- two dessert spoons of table salt;

- six dessert spoons of granulated sugar;

And so, pour boiling water over the dried seaweed until it swells. It can take from ten minutes to one hour. It all depends on the degree of freshness of the product.

After swelling, the seaweed is thoroughly washed under running water, as it may contain sand particles.

Prepare a brine from water, table salt, granulated sugar and apple cider vinegar. Pour the boiled seaweed with this brine and place in the refrigerator to marinate for two hours.

In the same brine, cabbage can be stored in the refrigerator. You can prepare a variety of salads from it or eat it as is.

Finally, I would like to note that large quantities are not recommended for pregnant women, as well as for those who have iodine intolerance or allergic reactions, as well as kidney and gastrointestinal diseases in the acute form of the disease.