Mekabu 65g Southern Seagreens Australian seaweed

Mekabu is the exotic, flavour powerhouse reproductive base from the Wakame plant. It's is highly prized in Japan for its nutritional value, umami character and silky texture. We wild harvest Wakame in Victorian waters and gently air dry to retain maximum flavour. This is a limited release, seasonal item.

How to prepare dried mekabu (quick guide)

1. Rinse the dried mekabu briefly under cold water.

2. Boil the kettle  and soak in water for about 5–10 minutes, until it softens and expands.

3. Drain and squeeze out excess water. Remove any tough stems if needed.

4. For eating: Slice into thin strips and add to soups, rice, salads, or dressings.

5. For cooking: Add the rehydrated mekabu toward the end of cooking. It cooks quickly and becomes pleasantly slippery and tender.

Tip: Mekabu expands quite a lot when rehydrated, so start with a small amount.

And for a next-level authentic Japanese mekabu experience check out the guide below from our good friend Chiho at Shibuki Witchcraft Sydney. Thanks for sharing this with us Chiho!

Mekabu Bowl & Onsen Egg

Ingredients

(Mekabu Bowl)

* Dried mekabu, approx 10g per serving

(Note: Dried mekabu expands to almost four times its original volume

when rehydrated, so a little goes a long way!)

* Bonito flakes, a few pinches to start, more to taste

* Soy sauce or ponzu, start with a few drops and add more to

taste

* Spring onion or shiso, as much as you like

* A bowl of cooked rice

(Onsen Eggs)

* 4 eggs, straight from the fridge

Method

(Onsen Eggs)

1. Bring 1 litre of water to a rolling boil in a heavy-based pot.

2. Turn off the heat. Immediately add 200 ml of water, then gently add the eggs straight

from the fridge. Cover with the lid.

3. 4. (Mekabu Bowl)

1. Soak the dried mekabu in water for about 10 minutes or so, until rehydrated. The soaking

time may vary depending on the water temperature.

(Note: Soaking longer makes the mekabu softer and slimier

adjust to your liking.)

2. Rinse the rehydrated mekabu with clean water a few times.

3. Drain well and cut the mekabu into small, thin strips.

4. Add bonito flakes and soy sauce or ponzu to taste. Mix well.

5. Place the cooked rice in a bowl and top with the seasoned mekabu.

6. Top with an onsen egg and garnish with chopped spring onion or shiso.

Variations

mekabu.

For another gooey, flavourful adventure, you can also add sliced okra or natto to the

Let’s enjoy the gooey goodness!

Dried Australian Mekabu

—

Leave for 12-13 minutes. Depending on the room temperature or the size of pot you use,

you may need to adjust the cooking time slightly. ( Do not open the lid while cooking)

Carefully remove the eggs. Crack one open just like a raw egg — your onsen egg is ready!

(You can keep the uncracked onsen eggs in the fridge for 2–3 days.)

—

Southern Seagreens

© SHIBUKI WITCHCRAFT SYDNEY