Savory Seaweed Seasoning
Sometimes the most important part of a recipe can be the last 1%. If you’ve ever tasted a dish and thought: It’s just missing something, then you know what I mean. A little sprinkle of salt or dash of something can make all the difference.
I’ve been casually working on this seasoning mix for a few weeks now and while it looks simple enough (and it is), it also brings some intense flavor to whatever you put it on. It’s packed with savory umami flavors and just enough spice and salt to make dishes really pop.
It’s dumb easy to make, but once you give it a shot, you’ll find yourself sprinkling it on everything from popcorn to that grilled steak.
It’s like magic flavor dust.
1) Crunch up seaweed sheets so they fit in the spice grinder. Pulse a few times until in small pieces.
2) Add wasabi peas and salt to the grinder and pulse until it’s in a coarse seasoning mix.
3) Use a fork to pick out any large bits of unground wasabi pea.
Store seasoning mix in an airtight container. Use liberally as a finishing seasoning on foods that need a savory/salty kick.
Savory Seaweed Seasoning
Most people are probably used to seeing seaweed only in sushi form, but you can find these sheets now at almost any grocery store. Make sure you buy the roasted sheets. They should be thin and somewhat crispy.
Also, don’t use the seaweed chips that are available these days. Those are good, but also have oil and stuff on them which can make the seasoning mix clump together.
If you just ground up seaweed and tasted it (I did), it is intensely savory. It’s like sticking a dried mushroom in your mouth. It’s too much of one thing.
But we can add few things to it to make it more rounded.
First, wasabi peas! These might sound weird but they totally work in this. For starters, they add a little spice, but possibly more importantly, they give the seasoning mix some bulk because the peas themselves are fairly bulky and flavorless.
This works to spread out the savory flavor a bit.
Grinding the Seasoning
I tried to grind this one time in a mortar and pestle and it’s a lot of work to get everything into a fine texture. A cheap little spice grinder makes quick work of it though.
You’ll have to crumble the seaweed sheets with your hands and then just shove them in the grinder.
Pulse the sheets a bit to break them up and then add the peas and salt. As these start to grind, the will help grind the seaweed even finer because of the extra texture.
When the mix is mostly ground, transfer it to a storage container. I recommend using a fork to strain out any large pieces of wasabi peas that didn’t pulse completely so you are left with a nice, fine spice mix.
Savory Seaweed Seasoning Uses
You can and should sprinkle this stuff on anything that needs a savory kick, but don’t cook the seasoning. It loses some of its punch if you cook it, so use it as a finishing spice.
A few use options:
– Popcorn! Buttered popcorn!
– Grilled steak sliced thin.
– Any sort of Asian noodle bowl or soup.
– Any tofu dish.
– Kick up bland salads.
– Eat it with a spoon (okay maybe not).