Ogo is extremely resilient so it holds it's crunch in this salad even after soaking a month. Sweet onions, fresh garlic, and sesame seeds help modulate the flavors in this recipe. Of course seaweed is such a healthy food and this recipe pairs well with a lot of other types of Hawaiian dishes. A favorite staple in my home. Like a lot of my favorite recipes, this one is simple to prepare. Enjoy! -chef Ellard
Salad gets better if left a day or 20 to marinate.
Yield: 2-4 servings.
1/2 lb Local Kine Red or Green Ogo (Seaweed aka Limu)
1 1/2 tbsp soy sauce, to taste
1/2 tbsp sesame oil
2 scallions, chopped finely
1 clove raw garlic diced
1/2 sweet onion julienne
1/4 cup raw apple cider vinegar
1 tsp sugar
1/4 cup large diced pickled radish (optional)
2 tbsp Sesame Seeds
Bring water to boil in large boiling pot. Place Ogo in pot for 4 minutes then drain and cool in cold water or ice bath.
Combine all ingredients and pour over ogo.
Let marinate for at least 4 hours but will still be good to grind up to three weeks later!