HOMEMADE GILLYWEED* RECIPE
Ingredience:
Kelp/Kombu/Dashima
Udon noodles
Soy sauce
Mirin
Sake
1-2 cloves of fresh garlic OR some garlic powder if you forgot to buy garlic like a clown
White pepper
Optional:
Spinch
Edamame
Ginger? Black pepper? Mushroom powder? Red pepper flakes? follow your dreams........
Method:
Leave a palm sized amount of dried kelp soaking in one and a half cups of room temp water while you go to pilates
Come home and decide you want to make a stir fry instead of the soup you planned but it's fine because the kelp needed to soak anyway
DO NOT cook the udon in the kelp water anyway you don't really need the extra flavour it will add and it will make your noodles far too mushy I heard this from a friend do not @ me. Generally packet udon are soft enough not to need any precooking before you stir-fry, especially if you're going to be adding liquid flavourings as you go.
Heat a bit of canola/vegetable oil in a frying pan on medium heat. If you were smart enough to buy fresh garlic throw that into the pan just for a wee smidge til it turns nice and fragrant.
Chop your kelp into strips and chuck it in the pan along with the noodles. Stir fry for a wee smidge, then add Some Soy Sauce (start small and just keep adding it til you're happy) and a half teaspoon each sake and mirin.
IF YOU ARE USING FROZEN EDAMAME LIKE I DID NOW IS THE TIME TO ADD THEM NOT RIGHT AT THE END BECAUSE IT OCCURRED TO YOU LAST SECOND
Keep stir frying and tasting as you go - add white pepper powder (and garlic powder if you like me are a garlicless fool) as well as any other seasonings/more soy sauce if you need it/whatever. The world is your oyster!
Remember that you have some leftover spinach in the fridge and it's much greener than the kelp and will look nice in photos so chuck that in there too.
You could add salt btu between the kelp and soy sauce I doubt you'll need it.
Ta da! It should wind up tasting fairly oceany from the kelp, with the sort of rubbery wormy texture from the udon, and green-ness from the other stuff. I made this recipe up as I went so it is the polar opposite of foolproof but it does at least taste pretty good!
*NOT GUARANTEED TO ALLOW THE EATER TO BREATHE UNDERWATER