| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 140 | 0.5g | 0g | 32g |
| sugars | fibre | protein | salt |
| 24g | 6g | 2g | 1.75g |
I hold a special place in my heart for this vegetable-infused recipe titled Mozuku with Soy Sauce and Ginger. Just like the gentle waves along the sun-drenched beaches of my native California, it is about creating waves of rich yet balanced flavours. A combination of my Gujarati heritage with the easygoing West Coast spirit, it’s a delightful fusion that truly assimilates both parts of my cultural roots. Its vibrant greenness is a refreshing sight to behold, reminiscent of the lush landscapes of the Golden State.
An Alliance of Health and Taste
Transforming humble ingredients like mozuku seaweed, ginger, and soy sauce into a culinary masterpiece doesn’t not simply fuel my passion for innovative cooking, but also resonates with my dedication to serving wholesome meals to my family. Mozuku seaweed, a staple in many Asian cuisines, comes with an arsenal of health benefits. Packed with essential nutrients, it’s a rich source of dietary fiber and fucoidan, a compound responsible for its potent antioxidant and anti-inflammatory properties, according to a research by the National Center for Biotechnology Information (NCBI).
The Melody of Flavours
The marriage of Mozuku with Soy Sauce and Ginger promises a harmony of tastes and textures that other recipes can seldom match. Its soothing subtlety is akin to the quiet rustling of the autumn leaves in the heartland of Gujarat, my ancestral homeland. While remaining true to my Gujarati roots, the fusion of the umami-soaked seaweed and tangy oranges mimic an otherwise exotic Citrus and Soy-marinated steak. To my sons, this dish is as much of an adventure as it is a sweet remembrance of their multicultural heritage.
I often love to use the Mozuku with Soy Sauce and Ginger as a vibrant side dish to stir-fried tofu, grilled salmon or simply steamed rice. With its complementary flavours and enticing aesthetics, it’s a guaranteed crowd-pleaser for both regular family dinners and special occasions. It also pairs beautifully with a refreshing glass of Riesling or my personal favourite, a chilled Chardonnay.
What You’ll Need
- 5 oz dried mozuku seaweed
- 1 cup of water
- 4 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of mirin
- 3 cloves of garlic, finely chopped
- 1.5 tablespoons of finely grated fresh ginger
- 6 tablespoons of sugar
- 2 oranges, sliced into six servings
Method
Step One
Start by soaking the dried mozuku seaweed in a bowl of water for about 10-20 minutes until it softens. Once it is soft, drain the water and wash the seaweed thoroughly, then set it aside.
Step Two
While waiting for the mozuku seaweed to soften, prepare the sauce. In a small pot, combine the 1 cup of water, 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of mirin, the finely chopped garlic cloves, 1.5 tablespoons of grated ginger, and 6 tablespoons of sugar. Stir this mixture well.
Step Three
Place the pot over medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to a simmer and let the sauce simmer for about 10 minutes, or until it has reduced by half. Once the sauce is ready, remove it from the heat and allow it to cool.
Step Four
Once the sauce has cooled, combine it with the softened mozuku seaweed. Make sure all the seaweed is well-coated with the sauce. You can add more or less sauce depending on your preference.
Step Five
Once the mozuku has been mixed with the sauce, evenly distribute the seaweed into six different bowls. Be sure to pour any remaining sauce over the seaweed. Place one slice of orange on each serving and serve the mozuku with soy sauce and ginger chilled. Enjoy!
