Name: Seaweed Seasoning
Ingredients: 50 g (1¾ oz) fresh float leaf seaweed; 50 g (1¾ oz) fresh bull kelp; 5 g (⅛ oz) prawn floss; 15 Brussels sprouts leaves, blanched; 10 g (⅓ oz) white sesame seeds, toasted; 1 g (1/32 oz) Korean chilli powder; 10 g (⅓ oz) black sesame seeds, toasted; 100 g (3½ oz) wild sea lettuce; 1 g (1/32 oz) table salt

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

50 g (1¾ oz) fresh bull kelp
100 g (3½

Method

Using a mortar and pestle, pound the bull kelp until a rough paste forms. Using a chef’s knife, shred the sea lettuce and float leaf. In a bowl, combine all of the ingredients and mix well. Place on a dehydrator tray and place in a food dehydrator* at 40°C (104°F) overnight or until crisp.

Scrape the mixture off the tray into a very dry mortar and lightly crush with the pestle. Store in