Igoneri (Rolled Ego Seaweed Jelly)

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Igoneri is a seaweed jelly from Sado Island in Niigata.

Dried ego seaweed is washed, softened in boiling water, and kneaded over low heat until it dissolves into a thick paste. The paste is spread thinly on a metal tray, allowed to set, cut into 15cm sheets, rolled, and sliced into 5mm ribbons like noodles. Scallion, ginger, lemon peel, and soy sauce sharpen its marine flavor. Constant stirring prevents scorching and produces a smooth, flexible sheet that can roll without cracking.

Ingredients (4 servings)

Ingredient	Amount	Unit
dried ego seaweed	100	g
water	2000	ml
chopped long onion	50	g
lemon peel	10	g
grated ginger	20	g
soy sauce	60	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash 100g dried ego seaweed several times under cold running water.

Pick out visible sand, shell fragments, and other seaweed.
2

Control

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

Control

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

Step

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

Prep

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

Season

Divide 50g chopped onion, 20g grated ginger, and 10g thin lemon peel over the bowls and drizzle with the 60ml soy sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dried ego seaweed dissolved over low heat
Finish cue: Divide 50g chopped onion, 20g grated ginger, and 10g thin lemon peel over the bowls and drizzle with the 60ml soy sauce.
Storage and reheating: Cool until no longer steaming, then refrigerate for at least 2 hours to set.