Seaweed & Sesame Seed Mixture

Preparation info

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By Peter Gilmore

Published 2014

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  • grapeseed oil, for frying
  • 3 sheets of compressed layered dried Korean kombu
  • 3 sheets of soy-seasoned Korean toasted nori
  • 3 sheets of rice lace
  • 2 tablespoons white sesame seeds, toasted
  • 1 quantity of dried shiitake skins


Put 2 teaspoons of grapeseed oil into a non-stick frying pan over medium heat. When hot, add 1 sheet of the layered kombu and fry until lightly golden on both sides. Remove and drain. Repeat with the remaining kombu sheets, adding more oil as necessary. Allow to cool completely.

In a mixing bowl, break the layered kombu into small rough pieces, approximately 5 mm (¼ inch) square. Repeat with the toasted nori and rice lace. Add sesame seeds and the shiitake skins and mix well. Store in an airtight container until required.