serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 150 g fresh wakame
- 1 tsp sesame oil
- 300 g green leaves such as spinach or young broad beans leaves, finely chopped
- handful bonito flakes (re-used from dashi or dry), finely chopped
- 1 tbsp toasted sesame seeds, ground
- 1 tbsp soy sauce
- 1 tsp salt
Instructions
Briefly dip the wakame in a saucepan of boiling water until it turns bright green then drain and rinse in cold water. Pat dry, then finely chop. Toast the wakame in a dry non-stick frying pan over low heat until completely dry. To make the process quicker, you can also dry it out in a microwave.
Grind the toasted wakame in a suribachi or a spice grinder.
Heat the sesame oil in a frying pan over medium heat. Stir-fry the green leaves with chopped bonito flakes, then add soy sauce and stir-fry for a few more minutes or until dry. Transfer the spinach mixture back to the suribachi or spice grinder. Add the sesame seeds and salt and to a bowl, stir in the sesame s
Combine all ingredients in the suribachi or spice grinder. It will keep refrigerated in a sealed container for 1 week.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
