Dan Kim Kui Crispy Seaweed Recipes

Steps:

• With a soft pastry brush, gently brush the nor sheets with oil.
• Heat a large skillet or non-stick pan over medium low heat.
• place a sheet of nori in the pan for a few seconds.
• The nori will become crisp and turn dark green.
• With chopsticks or tongs, quickly flip the sheet over and toast the other side for a few seconds.
• Remove and place on a large cutting board.
• While still warm, lightly sprinkle each side of the nori sheet with sugar.
• Repeat with each sheet.
• When all the sheets have been sugared and toasted, stack the sheets in one pile.
• Cut the pile of sheets in half lengthwise, then cut crosswise to make 6 rectangular pieces of nori.
• Stack the smaller sheets in a pile and place a toothpick in the centre to hold them in place.

Steps:

• Cut off the nerves of the chicken. Cut the chicken in cubes, into pieces of the same size. Put the chicken pieces in a bowl.
• Mix the soy sauce, mirin and the piece of ginger in a jar, spread this mix over the chicken; make sure the chicken cubes are well covered with the marinade. Let it stand for 15 minutes, and slip of the excess of marinade.
• Mix the nori with the cornstarch, and with your fingertips, coat lightly each chicken cube with the mix. Heat the oil in a heavy skillet at medium heat. Fry 6 or 7 chicken pieces at the same time until they are golden, turning them from time to time. Put the chicken pieces on absorbent paper.
• Serve with cooked steamed rice, pickled ginger (gari) and cucumber slices.
• Decorate with more nori laminates, if you like.

Steps:

• Beat the eggs in a bowl.
• Put some oil into a pan and scramble them eggs.
• Don't make them too dry, and take them out into a separate bowl or plate.
• Lay out your seaweed onto a clean surface.
• Put some eggs in there and roll it up like an eggroll.
• Let the seaweed soften for a minute.
• Serve^_^.

Steps:

• Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it).
• Heat oil in a skillet and sautee the onions until they begin to brown.
• Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
• Stir in the tahini and a splash of water it the tahini is very thick.
• Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
• Enjoy!

Steps:

• Using a sharp knife, remove the thick stalks from the kale.
• Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.
• Finely shred the leaves.
• Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp.
• Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
• Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

Steps:

• Clean and trim the heart of the outer membrane and any excess fat(this is very easy as there is very little actual fat inside the heart,most of it will be outside the muscle tissue).
• Using a sharp knife ,cut the meat into strips about 1/2-1 '' wide and almost paper thin.
• Mix all marinade ingredients,mix with the meat,massaging everything together and marinade overnight.Start a fire about 30 minutes before cooking time-charcoal is best but your preference.
• thread the meat strips onto skewers ,passing the skewers through the meat several times lengthwise.
• Grill about 4 minutes per side or until done to your liking.