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Seaweed question!

I have never used Seaweed to cook before and a recipe I want to make calls for Wakame seaweed. Can I substitute Nori Seaweed for Wakame seaweed and have the recipe turn out fine?

Comments

( 14 comments — Leave a comment )
ltdead
Apr. 11th, 2012 07:38 pm (UTC)
Probably not. They're very, very different.
kari_hermione
Apr. 11th, 2012 07:48 pm (UTC)
Do you know of anything that I could substitute for wakame seaweed if the seaweed is mostly for flavoring/color? I've looked and I can't find it anywhere around me.
ltdead
Apr. 11th, 2012 07:52 pm (UTC)
What's the recipe?
Though off hand - nothing is coming to mind.
kari_hermione
Apr. 11th, 2012 07:55 pm (UTC)
It's a bread recipe:

1 cup water
1 package active dry yeast
1 1/2 teaspoons white sugar
2 1/2 cups all-purpose flour (plus extra for kneading)
1 teaspoon table salt
3 Tablespoons vegetable oil
3/4 cup diced, re-hydrated wakame seaweed
1 egg (beaten for egg wash)
sea salt (for garnish)

Directions
Proof the yeast by mixing 1/4 cup of warmed water, white sugar, and yeast. If it foams and doubles in volume in 10 minutes, you know your yeast is active.

Mix flour, salt, remaining water, and proofed yeast.

Knead the dough until soft and elastic, adding oil one Tablespoon at a time. Add additional flour as needed.

Knead in the wakame until evenly incorporated in the dough.

Place dough in a lightly greased bowl. Cover with plastic wrap and let rise until double in volume (about 1 hour).

Heat oven to 375 degrees F.

Punch down the dough.

Divide dough into 8 equal pieces.

Shape each dough piece into a fish shape.

Cover the rolls with plastic wrap and let rise for 20 minutes.

Coat each roll with egg wash and sprinkle with sea salt.

Bake for 18 minutes or until golden brown, rotating baking trays half way through.
ltdead
Apr. 11th, 2012 08:03 pm (UTC)
Huh! That sounds very interesting. I may have to try that.

Unfortunately, though, I really can't think of a substitute that would work. I would think you would want a dehydrated seaweed that hasn't been processed and pressed into sheets like nori - and wakame would be the most readily available of those.

You could /try/ kneading in nori but I don't think the result would be at all the same. This sorta recipe - I'd either find the wakame or not do the recipe.

I see you're in CA - where? There aren't any Japanese markets near you, or something like a Whole Foods? Can you mail order the wakame and do the recipe then?
kari_hermione
Apr. 11th, 2012 08:06 pm (UTC)
Okay I'll have to expand my search then. I live in the San Jose area. There was a Japanese market near me but they recently closed. I didn't check Whole Foods and they might have it. If nothing else Amazon has wakame I can order from them. Thank you for all your help.
ltdead
Apr. 11th, 2012 08:08 pm (UTC)
Oh, well, if yer in San Jose - that's easy! So am I. ;)

There's a Mitsuwa just off the 280, at Saratoga. Exit Saratoga and head south, you'll see Mitsuwa on your right. They'll definitely have it.

Alternatively - take the 880 to 1st street, head south, and turn left where the signs indicate 'Japan town.' There's a Japanese market there, too.

Edited at 2012-04-11 08:09 pm (UTC)
kari_hermione
Apr. 11th, 2012 08:11 pm (UTC)
Perfect! Oddly enough I think I've passed Mitsuwa a few times but never gone inside. Thank you!
theidolhands
Apr. 11th, 2012 09:16 pm (UTC)
*blinks*

I've never heard of bread with seaweed and I eat seaweed & Japanese food all the time...

Do me a favor, post this to a food comm when you're done and lemme know how it turns out. I think nori COULD work in this case, why don't you make two loaves -- one with each?
kari_hermione
Apr. 11th, 2012 10:13 pm (UTC)
:D I found this as a District four bread recipe (from the Hunger Games). I will post it to a food comm just as soon as I make it up but I got the original recipe here.
puppet_princess
Apr. 11th, 2012 09:52 pm (UTC)
While wakame and nori wouldn't really have the same result in the bread... this recipe sounds like you are trying to make The Hunger Games District 4 seaweed bread. There have been quite a few different recipes for this floating around the internet lately. Some use wakame and some use powdered nori. The result is of course different. Powdered nori would infuse the whole loaf with the flavor and probably give a greener hue. The diced wakame would remain chunky in the bread.

Here is one of the recipes that uses nori. http://www.mercurynews.com/food-wine/ci_20122198
kari_hermione
Apr. 11th, 2012 10:15 pm (UTC)
Yes it is. I've tried a few of the other ones (but not the you're suggesting). Thank you.
dancenurbones
Apr. 12th, 2012 05:36 am (UTC)
what about another green? swiss chard, beet greens, kale, spinach?
a_boleyn
Apr. 12th, 2012 01:30 pm (UTC)
I was going to suggest the spinach or swiss chard as well. The taste would would be different but they might stand up to the cooking process. Or even bok or pak choy leaves.
( 14 comments — Leave a comment )

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