Episode 5
From the Sea
Chef: Carl Heinrich
Serves: 2
Prep and Cook Time: 10 min
Ingredients:
2 cups dulse seaweed
1 tbsp vegetable oil
2 tsp shichimi togarashi
Directions:
1. Break up any large pieces of dulse. Heat oil over medium heat in a large skillet. Add dulse to the pan. Heat for a minute or two, moving around with a spoon. The dulse will darken and shrink. Flip over and heat for another minute or so. Do not let it turn black.
2. Drain on paper towels and immediately sprinkle with some shichimi togarashi. Dulse chips are great on their own or sprinkled on a salad.