This recipe is sweet and salty, with a chewy texture of sweet and spicy jerky. You also get all of the essential trace minerals of the Sweet Kombu seaweed in each delicious bite!
Makes between 40- 60 bite sized pieces.
Ingredients
About 20 pieces Sweet Kombu torn in half or quartered for bite sized pieces
Sauce
Whisk together the following:
2 TBS dark miso
2 TBS agave nectar or other sweetener
1 teaspoon toasted sesame oil
1 teaspoon tamari (optional)
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Dash to 1/8 tsp cayenne powder (optional)
Rehydrate the sweet kombu in a small bowl of water until just soft (about ¼ cup water total).
Whisk together the ingredients for the sauce in a medium sized bowl.
Place Sweet Kombu into the bowl and cover with sauce, (using your hands is best!)
This may be slimy, but have no worry as the slime keeps the sauce on the seaweed!)
Take pieces out of sauce and place onto parchment covered cookie tray or parchment dehydrator tray.
Oven: Cook on (warm/low 200) for about 30 minutes. Check at about 20 minutes to see if the sauce is drying. Turn over at 30 minutes and continue cooking until you notice the dryer texture. You do NOT want it completely dried out for a jerky texture. If it does dry too much, it is still delicious, just more like a chip!
Dehydrator: Dehydrate for about 6-7 hours and then turn on tray and put back into dehydrator. Dehydrate until just flexible or starting to be crispy- between 2-3 more hours.
Can be stored in a bag or jar if kept from moisture and light.