As the temperatures drop and the weather rolls in, I find myself seeking out ways to bring a little bit of the outside world into my home. Food is one of my favorite ways to do this. Cozy meals, warm drinks and trying new ingredients keeps things interesting.
Nori is a seaweed that, while familiar, I am constantly finding new ways to incorporate into my cooking. The crispy Nori sheets that sushi rolls are wrapped in were one of my first introductions to seaweed many years ago. They are a highly processed form of seaweed that is now ubiquitous in our restaurants and grocery stores. Wild-harvested Nori is a completely different, more versatile ingredient.
Wild-harvested Nori is the connoisseur’s choice for seaweed. The flavors are subtle, deep and complex. It also benefits from some aging, developing a deeper flavor profile as it rests. The aroma of it brings to mind cool ocean breezes, but also an umami richness unique to it.
Nori is the first seaweed we harvest in the spring. It clings to the rocks along the shoreline, getting bathed in cold ocean tides. It is a beautiful iridescent green that dries to a deep, lustrous black. The long strands end up crispy and light, ready to be enjoyed in a variety of ways.
The easiest way to use Nori to elevate a dish is to just sprinkle a little on top. An ordinary vegetable dish or rice bowl becomes a gourmet affair with some toasted, crumbled Nori on top. Just take a few Nori strands, toast them for 5-10 minutes in the oven at around 200 degrees until they are crispy, then break them up with your fingers over your meal. The flavor addition is unmistakable and brings a little of the Mendocino coast to your plate.
A new creation I have just tried is a rye sourdough Nori loaf. The balance between the nutty rye and subtle ocean flavor of the Nori is delicate and delicious. While sourdough does take time and patience, the payoff is worth it. I’m including my recipe below.
If you’re looking for a new flavor, or want to experiment with a unique ingredient, try some wild-harvested Nori. There is nothing else quite like it. It is a way to bring something interesting and nutritious to your cooking, adding proteins and lots of B vitamins. I would love to hear if you find any new ways to enjoy it too!
Sourdough Rye Nori Loaf
Ingredients:
100 g fed sourdough starter
100 g rye flour
400 g bread flour
375 g water, divided
10 g salt
20 g flaked or toasted and crumbled Nori
Process:
- Feed your sourdough starter at least 6-8 hours before starting, until it is looking bubbly and fluffy.
- Add 325 g of the water, slightly warmed and stir
- Add the flours and mix. The dough should be shaggy. Let it rest for 30 minutes to an hour.
- Add the salt, remaining 50 g of water and Nori. Mix with your hands, folding the dough by grabbing one edge and pulling over the top, then rotating a quarter turn and repeating 6-8 times.
- Repeat the folding process every 30 minutes or so (sourdough is very forgiving on time) until you have done a total of 6 rounds of folds.
- Turn the dough out onto a floured board and shape into a tight ball. Let rest for another 20 or so minutes, covered by a tea towel.
- Stretch the dough into a rough rectangle and fold the bottom edge to the middle Repeat with the left edge, right and top to create a little bread package. Place it in a banneton or bowl with a flour-dusted tea towel, seam side up.
- Allow the bread to rise for at least three hours. This part is extremely temperature dependent. In the summer, when my house is warm, three hours is often enough. In the winter, when everything is cold, I often place the banneton on a seed heating mat to keep it warm, and even so, it can take 6-8 hours. To tell when it is ready, gently poke the bread with a damp finger and see if the dough bounces back. If it does so quickly, leave it longer. If it gently rises, but leaves the indent there, it is probably ready to go!
- Heat the oven to 500 degrees and place a dutch oven in there to heat up. Once the oven is hot, put your bread in the dutch oven seam side down, scoring the top with a lame or sharp knife. Cover, turn the oven down to 450 and bake for 25 minutes. Remove the lid and bake for another 12-15 minutes until the bread is golden and crisp. Allow to cool on a wire rack for at least an hour, then enjoy!