Kelp Salsa, by Chef Maylin Chávez

Kelp Salsa

Chef Maylin Chavez created a bright + briney kelp salsa using a mix of Blue Evolution Wakame and Kombu. She used it to dress fresh oyster on the half shell, but it’s versatile and could be used alone with chips or as a topping for a nutritious rice bowl.

Ingredients:

1 lb wakame and/or kombu, rehydrated, strained, and rough chopped
½ large shallot, minced 

12 grams ginger, minced 

12 grams serrano, minced

4 oz. fish sauce

6 grams garlic, minced

5 oz. fresh lime juice 

4 oz. mirin

3 oz. fresh cilantro, chopped and packed, plus more for garnish

3 oz. unseasoned rice vinegar

Instructions:

For the kelp: If using dried kelp, rehydrate in cold water for at least an hour. Strain and squeeze all the water, and rough chop.

For the sauce:

Combine all the ingredients in a bowl, set aside. In another bowl, toss 160 ml of the sauce with the chopped kelp. Garnish with a pinch of furikake and togarashi, plus cilantro.

*Note: the sauce recipe makes 16 fluid ounces. Store in the refrigerator for up to two weeks.