Nori Pureé

• 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