Maine Seaweed Week Recipes

Delicious Maine seaweed week recipes with Asian twist - WATCHAREE'S
Maine Seaweed Dinner Set
Inspired by the Maine Seaweed Week Recipe Challenge, Watcharee created fusion dinner set of fusion Japanese-Thai cuisine (and fresh Maine kelp).  Enjoy this dinner set menu created by Watcharee!  
Cucumber Salad 
2 medium sized cucumbers
Fresh Maine kelp 
1/4 tsp salt
1-2 tsp sesame oil
2 tsp rice vinegar 
1 tbs toasted sesame seeds
Peel and slice cucumber.  Place sliced cucumber and fresh kelp in a mixing bowl.  Sprinkle with salt.  Add all other ingredients to the mixing bowl. Mix well and place in a serving dish.
Mushroom and Kelp Soup 
Stock (dashi stock)
4 cups water
1 piece of fresh kelp (kombu)
1 oz bonito flakes  
Clean kombu with a dry cloth.  Leave the white powder on the surface which is the source of the savory taste.  If you are lucky enough to get fresh kelp from your area, use small handful fresh kelp.  We got our fresh kelp delivered right to our studio from Spartan Sea Farms.
Place kombu or fresh kelp in a pot, add water and cook over medium heat.  When bubbles form at the bottom of the pot, remove the kombu or kelp.  Bring water to boil and add bonito flakes.  Turn off the heat.  Do not boil for a long time as the stock will become too strong with bonito flavor.  Let stand until the flakes sink to the bottom.  Do not stir or the stock will become cloudy.  Strain and set aside to make soup.  (This stock can be used to make miso soup.)
4 cups kelp or kombu stock
1/3 ts salt
2-3 tsp light soy sauce
1 tb sake (optional)
1 cup fresh mushroom or other vegetables of your choice
½ cup fresh kelp
Bring stock to a boil, add seasoning, fresh kelp and mushrooms. Once the mushrooms have cooked, turn off the heat and serve with rice.   We ordered fresh gourmet mushrooms from the Maine Mushroom Co. 
Steamed Mussels with Green Curry Sauce 
1 jar WATCHAREE’S Green Curry Sauce
1 cup fresh kelp
2 lbs. fresh mussels
2 cups water
Rinse and scrub mussels under cold water.  Remove beards from mussels.  Place a steamer basket inside a pot or a wok.  Add water and bring to medium heat.  Steam mussels until they open, which takes 5-7 minutes.  Remove mussels from the steamer basket.  Heat WATCHAREE’S Thai Green Curry Sauce in a wok, add steamed mussels and fresh kelp.  Turn off the heat and place in a serving dish.
Fresh kelp coated with green curry sauce is nice combination. The crunchy texture of kelp adds an interesting twist.
Serve the seaweed dinner set with Thai jasmine rice, Japanese rice, brown rice or rice of your choice.  Enjoy!
Servings: 4

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