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Nori sauce
- Difficulty
Easy
By Peter Gordon
Published 2016
This makes much more than you need, but it is tricky to make a much smaller batch and it will keep in the fridge for 3 weeks if tightly covered.
Ingredients
30 g 1 oz 100 ml ½
Method
Carefully toast half of the nori over an open flame, in a frying pan (skillet) or under a grill (broiler). Because it’s almost like paper it can catch fire, so keep an eye on it. You want it to change colour from almost black to green. Tear (or cut with scissors) both the toasted and untoasted nori sheets into very small pieces.
Put all the liquids in a pan and bring to the boil, then r
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