The nori seaweed is an edible seaweed rich in protein (around 50%) and iodine (16 µg/g). These seaweeds are notably used in ramen, in sauces or simply to roll makizushi. Discover nori seaweed paired with clams in this recipe by Sachiyo Harada.
Ingredients for 4 people:
- 1 kg of clams,
- 2 tablespoons of toasted sesame oil,
- 1 carrot,
- 4 tablespoons of hon mirin,
- 1 onion,
- 12 button mushrooms,
- 1 thin baguette,
- 60 g of fennel,
- 4 kumquats,
- Some nori seaweed,
- 20 g of ginger,
- 1 bunch of fresh coriander.
Preparation of the clam recipe with mirin and ginger, toast with nori seaweed
1. Cut the baguette in half lengthways, grill it and drizzle with sesame oil, then sprinkle with nori seaweed.
2. Wash the clams and drain them.
3. Chop the ginger, slice the onion, fennel, carrot and mushrooms.
4. In a frying pan, sauté the vegetables with the sesame oil, then add the clams and button mushrooms. Drizzle with mirin, cover and cook over a medium heat until the clams open.
5. Pour into a dish and sprinkle with chopped coriander and sliced kumquats.
6. Serve with the grilled baguettes.
