Prevent your screen from going dark
Makes 4 servings 1x
Time 20 minutes with cooked or canned beans
We like this chilled or at room temperature, served with typical caviar accompaniments: minced red onion, crumbled hard-boiled eggs, crème fraîche, sour cream, or yogurt), and chopped cornichons or sweet pickles. For a little kick, include some minced fresh chile, red chile flakes, or cayenne in the mix. You can also eat this in rice or grain bowls or tossed with plain soba or udon noodles.
1. Put the seaweed in a clean spice or coffee grinder and pulse until almost ground to a powder. (Or simply crumble the pieces as finely as you can with your fingers.)
2. Put the oil in a deep skillet over medium-high heat. When it’s hot, add the shallot and cook, stirring constantly, until soft, about a minute. Stir in the sea greens, dashi, and mirin. Sprinkle with a little salt and pepper and let the mixture bubble away until it reduces and thickens into a thin syrup, 5 to 7 minutes.
3. Stir in the black-eyed peas; keep stirring until heated through and coated with the glaze, just a couple of minutes more. Taste and adjust the seasoning. Serve immediately or cool, cover tightly, and refrigerate for up to a week.
— Recipe from How to Cook Everything Vegetarian Completely Revised Tenth Anniversary Edition