Igisu (Egonori Seaweed Gel)

Name: Igisu (Egonori Seaweed Gel)
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: dried igisu seaweed 25 g; water 500 ml; sesame seeds 1 tbsp; soy sauce 1 tbsp; vinegar 1 tsp

Quick answer

Active time: 60 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Central Tottori sets igisu, a dried seaweed also known as egonori, with nothing added: stirred over low heat until its fibers dissolve, it thickens the water itself and chills into blocks that slice cleanly, a little like yokan.

Cut into rectangles, sprinkled with sesame, and eaten with soy sauce, it appears at Buddhist vegetarian meals as well as New Year, memorial, and festival tables.

Ingredients

servings

IngredientAmount

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Instructions

5 steps

1

Rinse the dried igisu seaweed two or three times under running water.

Soak until fully softened, drain in a sieve, and carefully remove sand and pieces of other seaweed.
2

Put the cleaned igisu, 500ml water, and 1 tsp vinegar in a pot over medium heat.

Stir with a wooden spatula as it comes to a boil so it does not stick.
3

Once boiling, reduce to very low heat.

Stir continuously for 30 to 40 minutes, until the seaweed fibers become smooth and the spatula leaves a brief trail in the thick paste.
4

While warm, pour the paste into a storage container or shallow mold and level the surface.

Let the steam subside, then chill for at least 2 hours, until firm through the center.
5

Unmold the set igisu and cut it into bite-size rectangles.

Sprinkle with 1 tbsp sesame seeds and serve 1 tbsp soy sauce separately for dipping.