Recipe Developer：Pascale
Product Provision：ぬま田海苔
ぬま田海苔で作る海苔胡麻チップス
Crispy Numata nori sesame chips
ぬま田海苔で作る
海苔胡麻チップスレシピ
材料
海苔 ….. ２枚
米粉….. 1大匙
塩….. 少々
水….. 100cc
味胡麻….. ２−３大匙
七味 ….. 1小匙
Ingredient
Seaweed ….. 2 large pieces (like the ones you would roll sushi)
Rice flour….. 1Tbs
Salt ….. 1-2 pinch
Water ….. 100cc
Aji-goma/tamari coated sesame….. ２−３Tbs
Shichimi/gochugaru/chili powder ….. 1tsp
【作り方/How to】
1、米粉、塩と水を良く混ぜて中火にかけます。泡がでるまでスパチュラで混ぜますが泡が出たらすぐ火を止めて冷まします。
1、In a sauce pan, mix rice powder, salt and rice flour thoroughly until it becomes milk like. And let it reach close to simmering point (medium heat). Stir well until first few bubbles appear and turn heat off immediately. Leave on the counter and let it cool completely.
2、海苔を点線にそって切ってから写真のように短く半分に切ります。ハサミを使うと便利です。
次に、トレーにクッキングペーパーをひいておきます。
2、Cut nori/seaweed along the dotted line or into strips and cut them short into half length. And prepare a tray lined with cooking sheet.
3、１で作った米粉ペーストをのりに満遍なく塗って（多めに塗ります）味ごまをふります。
両面塗れたら、クッキングペーパーの上に並べます。
辛いのが好きな方は七味も一緒にふると美味しいですが揚げると七味の色が見えなくなるので見分けがつくように並べたら良いです
3、Brush rice flour paste you made in 1、on both sides of nori/seaweed and sprinkle ajigoma/tamari coated sesame and some with shichimi/gochugaru/chilli powder if you lie them spicy. If you don’t have ajigoma, you can use regular sesame and salt the rice flour mix well (as salty as potato chips)
4、両面を２〜３時間ずつ乾燥させます。晴れてる日には外で乾燥させると良いです。
4、Dry both sides of the nori for 2-3 hours until they are fairly well dried like moist paper. If you can, drying them under the sun will help.
5、お好みの油を準備して海苔の両面の胡麻が狐色になるように揚げます(200-210°)。
冷めるとサクサクするのでしばらくクッキングペーパーの上で油抜きも兼ねて冷ましたら完成です。
5、Heat oil of your choice in a fry pan to 200C-210C and fry few seaweed strips at a time, not crowding them too much to stick to each other. Fry both sides until they are slightly curled and the sesames are golden brown.
Cool over cooking paper and your chips are done!
今回使ったぬま田海苔さんの海苔とレシピについて
About the recipe and Numata nori
English follows after Japanese below.
ぬま田海苔さんはいくつかの種類の海苔を扱ってますがそれぞれが全く違った感じの海苔です。
以前いくつかの種類を試したことがありますが海苔の深さに感動を覚えました。
その中で今回ご紹介するのはぬま田海苔さんの海苔、「網田混1」です。
「網田混1」は熊本県中央部を流れる緑川の河口に広がる漁場で収穫された物です。
熊本の美味しい水と、有明海の中でも流れの速い流域で育った海苔です。
青のりの混ざった「青混ぜ」という種類の海苔特有の青さのあるビターな風味、そして、初摘み海苔の持つ優しい口どけと甘みが絶妙なバランスのあるクオリティの高い最高級海苔です。
ぬま田海苔さんが販売される「初摘み海苔」は、毎年最初の収穫に限られるため大変希少で、香り、旨味、風味のすべてを満たす最高の味わいものばかりです。
シンプルだと思っていた海苔にも「本物」があったんですね。
４代続けて味を守って来た味なので個人的にも大好きな海苔です。
ぬま田海苔は日本の豊かな食文化を支えてきた街、浅草の合羽橋に本店がありまので是非近くに行かれた際には寄ってみて下さい。日本の良さを再確認できる良い機会になると思います。
今回作ったレシピは風味いっぱいで、クリスピーで、香ばしい物になります。
作った物は瓶のように密閉できる物に入れて冷蔵庫で３日位保存できます。
冷たいお酒の友としておすすめなレシピです。
一部ぬま田海苔HPから一部引用
I hope this column will reach as many of you as possible because today I am introducing you some excellent nori/seaweed that if you tried, you’d ask yourself if this nori is the same nori you have been having.
Numata nori, is a nori company that has continued its nori business for the last 4 generations. Their nori is all interestingly different and unique in its own ways, some more crispy, some more flavourful, some more umami that hits your taste buds or as an after taste and some that would just melt in your mouth more…. and of course in delightful combinations. How you like it and choose is like wine. It’s up to you.
The recipe introduced uses “Ouda kon-ichi” it is harvested at a fishing ground at the mouth of the Midori River that runs through central Kumamoto Prefecture.
Intrigued? wait till you hear this, this nori has an exquisite balance of the bitterness and gentle meltiness in mouth as it also mixed with “Ao-nori”. The flavour is of its highest quality.
Due to Numata nori only handling the first hand harvested nori, their nori amount is limited and they put in extra effort to deliver flavour and umami sure to leave you touched by their workmanship and dedication.
Numata nori is open for walk-in shopping in Asakusa, Kappabashi where Japanese eatery tradition has been rooted and still lingers on (and surely will continue to be so for many decades to come).
Do visit on your well deserved next visit to Japan and experience the delight.
As for this recipe, it’s quickly becoming my favourite.
Nori and sesame flavour bursts in your mouth and it makes a great pair with cold sake or simply a snack.
You can also keep these in an air-tight jar, in the fridge for up to 3 days to enjoy them.
I give you this recipe with great confidence and I can’t wait to hear how you liked them.
ぬま田海苔
Instagram：@numatanori
HP：https://numatanori.com/
Online Store：https://numatanori.com/collections/all