Nori Pureé

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 20 g (¾ oz) dried arame seaweed
  • 430 ml (15


Soak the arame in iced water for 30 minutes until hydrated and trebled in size. Pour the dashi, mirin, tamari and soy into a saucepan and bring to 60°C (140°F). Add the arame and bring to a simmer. Reduce the heat to low, add the kombu and cook for 5 minutes. Add the nori sheets, bring the temperature to 62°C (144°F) and cook for a further 5–6 minutes until all the seaweeds are tender. Remove f