Ego Seaweed Jelly
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Egokusa seaweed, simmered and stirred until it melts into a thick, spitting paste, sets in a square tray as this jelly from Nishi-Aizu and Kitakata in Fukushima.
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A little vinegar helps the fibers break down, and the seaweed alone firms it with no added gelatin or agar. Slices go into mustard soy sauce, and the dish traditionally appears at memorials, Obon, New Year, and other gatherings.
Ingredients
Instructions
- 1
Rinse the dried egokusa several times under running water, carefully removing sand and pieces of other seaweed.
Soak in clean water for 15 minutes to soften, then drain.
- 2
Put the soaked egokusa and 600 ml water in a deep pot over medium heat.
Once boiling, scrape the bottom slowly with a long spatula and cook for 10 minutes as the seaweed begins to dissolve.
- 3
Add the vinegar and reduce to medium-low heat.
Keep stirring slowly for 10 to 20 minutes, until no fibers remain, the thick mixture spits bubbles, and a spatula trail holds briefly.
- 4
Turn off the heat and pour the hot ego mixture into a shallow square mold, leveling the surface.
Let the steam subside for no more than 30 minutes and refrigerate within 2 hours of cooking. Chill about 2 hours in summer or 1 hour in winter, until firm through the center.
- 5
Unmold the firm ego and cut it into bite-size squares or thin noodle-like strips.
Mix the mustard and soy sauce in a small dish and serve as a dip.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
平出美穂子 · Checked: 2026-08-11
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