Igoneri (Rolled Ego Seaweed Jelly)
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
It looks like a bowl of noodles, but igoneri from Sado Island in Niigata is a seaweed sheet.
Read more
Ego seaweed is cooked down, set thin on a tray, rolled up, and cut into ribbons that loosen in the bowl, then topped with chopped long onion, grated ginger, lemon peel, and soy sauce.
Ingredients
Instructions
- 1
Wash 100g dried ego seaweed several times under cold running water.
Pick out visible sand, shell fragments, and other seaweed.
- 2
Bring 2000ml water to a boil in a large pot and add the seaweed.
When it wilts, turn off the heat, cover, and steam in the hot water for 10 minutes.
- 3
Return to low heat and stir constantly while scraping the bottom.
Cook until the large pieces dissolve into a thick paste, adjusting the heat so it does not become too stiff.
- 4
Wet a clean stainless tray and quickly spread the hot paste 3 to 4mm thick.
Cool until no longer steaming, then refrigerate for at least 2 hours to set.
- 5
Cut the set sheet into 15cm squares and roll each one firmly.
Slice the rolls 5mm wide, loosen into noodle-like ribbons, and arrange in bowls.
- 6
Divide 50g chopped onion, 20g grated ginger, and 10g thin lemon peel over the bowls and drizzle with the 60ml soy sauce.
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
「にいがたのおかず 郷土の食材と料理」（著：新潟県食生活改善推進委員協議会、出版：開港舎） · Checked: 2026-08-11
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