OTTOGI Cut Sea Tangle 80g

Description OTTOGI Cut Sea Tangle 80g     Kelp, also known as ‘Dasima’ in Korean, has been cultivated for centuries for its unique taste and diverse use amongst Asian cuisine. Arguably one of the oldest kinds of seafood, as well as forms of life, the ready to eat straight out of the packet, Ottogi Cut Sea Tangle is also a versatile kitchen ingredient or snack, and holds well, even when wet, at retaining its original shape and texture. As a non-polluting, natural, alkaline food rich in antioxidants, vitamins, calcium and minerals, kelp also provides protective pigments that are healthier than most other snacks on the market.     Carefully selected and caught fresh from the clear waters of Sea, Otoki’s Cut Sea Tangle is precut, prewashed, boiled and rapidly dried to preserve its clean, original taste, whilst holding its colour, aroma and nutrition. With its durable texture & darker colour, the Ottogi Sea Tangle provides a richer, deeper taste to a variety of dishes such as soups, stir-fries, salads, stews, wraps & porridge and is suitable for all ages.   Sea Tangle Salad 1 cup of Ottogi Cut Sea Tangle 2 tablespoons rice-wine vinegar 2 teaspoons sugar 2 teaspoons grated ginger ½ teaspoon Ottogi wasabi powder 2 teaspoons soy sauce 1 tablespoon Ottogi roasted sesame oil Juice of 1 lime Sea salt, to taste Olive oil 1 small carrot, peeled and sliced paper-thin 4 red radishes, thinly sliced 2 ounces daikon radish, peeled and thinly sliced 1 small cucumber, peeled and thinly sliced 1 firm-ripe avocado, sliced 1 teaspoon toasted white sesame seeds 1 teaspoon toasted black sesame seeds 2 teaspoons toasted pumpkin seeds 4 green onions, slivered 1. Make the dressing by whisking together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl. 2. Slice Ottogi Cut Sea Tangle and coat with olive oil for added flavour. 3. Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing. 4. Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions to finish & serve.