Place the sea lettuce in a small bowl and cover with rice vinegar (cider vinegar and 1 tablespoon of sugar may be used as a substitute). Put the sukiyaki sauce in a separate bowl. Take pieces of sea lettuce and dip into sukiyaki sauce. Serve as an appetizer leaving the sea lettuce in the vinegar. This recipe can be made with dulse or dulse and sea lettuce mixed. The Japanese also add spinach, shredded Chinese radish, raw mackerel and cucumber and garnish with a carrot flower.
© 1986 All rights reserved. Published by Macmillan.