Ogonori Serving Suggestions

Treat Ogonori like any other leafy green or herb. Don’t be scared! It is great in salads, on sandwiches, with eggs, on tacos or just eat plain as a snack.

Seaweed Salad: Dice Ogonori seaweed into bite size pieces. Toss with a marinade of equal parts soy sauce, rice vinegar, sesame oil and sugar to taste. Garnish with sesame seeds and green onions. Serve with Japanese rice.

Ahi Poke: This is Hawai’ian comfort food and one of the most popular ways to use Ogo. Recipe courtesy of John Conley. Click the link for the full recipe.

Miso Soup:  Heat 3 cups of water to a low simmer and add 3 tablespoons of Miso paste. Turn off heat. Add fresh, diced Ogonori and serve. Diced vegetables or tofu can also be added.

Blue Dog’s Avocado and Ogo Tacos: Heat corn tortillas with a little oil in a skillet to soften. Fill tortillas with ripe avocado slices and ogonori. Add hot sauce or mango salsa as a bonus. (Thank you to Blue Dog Printing for the recipe).

Wasabi Deviled Egg with Ogonori

Boil 6 eggs. Scoop out the yolks and mash with 3 tablespoons mayonnaise, 1 chopped green onion, 1/4 cup minced ogo,dash of soy sauce and 1 teaspoon wasabi paste. Use at least 1 teaspoon wasabi (makes a mild flavor) or more if you like wasabi. Mash all together with a fork and fill cavity of eggs with the mixture. Garnish with an ogo stem. Refrigerate and let the flavors meld at least an hour or so. Mighty good!

Panko Crusted Ogonori Potato Cakes:

Ingredients: 5 New potatoes, quartered, 3 chopped green onions, 3/4 C panko bread crumbs, 3/4 box of Ogonori chopped,  1/4 C white cheddar cheese (or blend), 2 TBS Butter, 1/4 C Skim milk, Sea Salt and fresh pepper to taste, Olive oil, and 1 TBS butter

Boil Potatoes until tender and mash with butter, milk, cheese, pepper to taste, then stir in green onion and ogonori until mixed well.  Add salt to taste at very end.  Transfer to a bowl and place in freezer for 5-10 min.

Take slightly cooled mashed potatoes out of freezer and pour 3/4 C of panko on to a plate.  Shape potatoes into 2 inch disk shaped cakes and place on plate of panko gently covering the cake on both sides, repeat with remaining mashed potato.

Bring a large skillet with a couple TBS of olive oil to medium high heat, place cakes in skillet and cook for 3 min on each side.  Transfer to oven to keep warm.

Seaveggies Miso Pesto by Kitschn Calamities:

SeaVeggie Pesto
1 pack (~30g) SeaVeggies 
1 T miso paste 
1 T soy sauce 
2 T toasted sesame seeds 
1/2 T sesame oil
splash of rice wine vinegar to taste
Process all the ingredients until it makes a thick paste.  

SeaVeggie Wasabi Salad by Kitschn Calamites:
2 packs SeaVeggies, roughly chopped  1 T sesame seeds, toasted 1-2 t prepared wasabi (depending upon how much heat you like) 1 T sesame oil 2 T mirin 2 T rice wine vinegar Mix to combine.

Seaveggies and lox:  toast a sliced bagel. Spread cream cheese on bagel. Top with thinly sliced lox (cured salmon) and ogo. 

Dry Ogonori: If you are not going to eat your Ogonori within a few days of purchase you can dry it in your oven on a low temperature or in the sun. The seaweed can then be used to make herbal tea or crushed and used as a dry herb.