This salad contains so many of my favourite ingredients, from the tender roasted carrot chunks, to the ginger and miso. Karengo adds the umami hit here, but kelp granules or any other finely ground dried seaweed would also work.
Recipe Category: Emma Galloway Issue 193
Having grown up in a family that sprinkles kelp granules liberally over everything, adding it to spiced, buttered popcorn seems only natural. Shichimi togarashi is a Japanese sevenspice mix (hot red pepper, orange peel, black and yellow sesame seeds, pepper, seaweed and ginger) and can be found at most Asian grocers. If you can’t find it, you could make a batch of seaweed gomasio Click here to view KŪMARA SOUP WITH SEAWEED GOMASIO, leaving out the salt and adding a few dried chilli flakes for similar effect. I’ve shared my foolproof method for popping corn, but by all means follow your own method or use an air popper if you have one.
This very simple kūmara soup gets a little salty sesame lift from seaweed-spiked gomasio. I used dulse flakes but you could also use karengo seasoning/fronds or even kelp granules if that’s what you have at hand. To make this vegan, use olive oil in place of butter.
This umami butter brings a little something special to cooked baby potatoes, but it’s equally as good spread onto a nice slice of bread too. Karengo fronds (finely chopped) can also be
used in place of dulse.
Congee (rice porridge) is found in many guises throughout Asia and from my observations within my own extended family (my husband is from Vietnam where they make chao) it’s something to be revered. It’s the first food many children are fed, it's what expats crave when they miss home and it's the food given to nourish the sick and elderly. You’ll want to start this recipe the day before, to soak the rice and make the stock. You can find fried shallots at Asian grocers, however I tend to just finely slice shallots and fry them in peanut oil until crisp. If you want to make this into a complete meal,
I suggest adding some strips of crispy fried tofu or your favourite protein. I used sea chicory here, but you could use wakame or karengo fronds too.