[Thank you, dear readers, for voting this recipe to number 1 position on Foodbuzz today (February 3). This fusion recipe is an effective home remedy for people suffering from hypothyroidism or those who are iodine-deficient. Read on to find out how it can improve your family’s health in a number of ways.]
Why would you eat kelp?
Kelp is a sea weed and is loaded with nutrients. This wonder food is rich in amino acids, vitamins, calcium, magnesium, potassium and most important, iodine! This is the reason why it is regarded as one of the most preferred home remedies against hypothyroidism, in which there is a lack of iodine in the thyroid gland. Not only that, kelp is also eaten as a health food to reduce weight!
Kelp is a storehouse of vitamin B-12: found mainly in animal products. The chemical called “algin” found in kelp aids in metabolism and soothes heartburn. Kelp removes toxins (harmful substances) from our body and thus, it is believed to help in preventing a wide range of ailments, including cancer. It is a mild laxative as well!
Kelp keeps the skin youthful and is believed to add shine to the hair. This is also one of the reasons of its commercial popularity (as an ingredient in cosmetics and as a herbal supplement).
Where to look for kelp in Hong Kong?
Kelp is among one of the healthiest snacks in Hong Kong. Available easily in most sushi outlets, this Japanese health food is very popular among the young generation for its weight-reducing ability and for its wonderful effect on skin and hair.
JUSCO outlets in Hong Kong keep dried kelp packs and the sushi section in TASTE serves the fresh seaweed.
What is shichimi togarashi?
Shichimi togarashi is a Japanese seven-spice seasoning (meaning “seven-flavoured chilli”). It is mainly a mixture of crushed red pepper, dried tangerine peel, Japanese pepper and sesame seeds, among others. This seasoning is mildly spicy (according to my Indian tastebuds!)
Kelp-Mushroom Stir-Fry with Shichimi Togarashi
This dish has both Chinese and Japanese flavours in it. Fresh kelp (1 cup) should be marinated (in the Chinese way) with ¼ tsp each of sugar, salt, sesame oil, soya sauce, red chilli flakes, vinegar and sesame seeds.
- Kelp (marinated): 1 cup (0.2 lb)
- White button mushrooms (chopped): 12
- Shichimi togarashi (Japanese seven-spice mix): 1 tsp
- Fried garlic (for garnishing): 1 tbsp
- Salt: ½ tsp
- Sesame oil: 1 tbsp
Heat sesame oil in a pan. Add the mushrooms with ½ tsp salt. Fry on a high flame, till it is dry.
Now add the shichimi togarashi and cook for 3 min on a high flame. Then add the marinated kelp.
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