Oats de la mer

Wandering around the Asian food section of Huckleberry’s a couple of weeks ago, I came across a package of Mixed Sea Vegetables, a collection of various seaweeds and such, packed in salt. It’s intended for salads. You rinse off the salt and toss the multicolored chunks with your regular salad fixings. Interesting flavor, and quite different from just crumbling up roasted sheets of nori seaweed. Of course, I had to try it in oatmeal.

It was my standard long-cook oatmeal, with no potato thickener. No salt, because even though it was rinsed, it still has a lot of salt flavor. Instead of water, I used seafood stock. It’s by the same people who make the chicken and beef stocks, but is harder to find.

Result: Very good, in a sea-side sort of way. The seaweed had enough different flavors that it wasn’t as dominant as the nori oats I tried makeing a while back. A couple of shakes of soy sauce helped. Not something you’d want every day, or even every week, but it makes for an interesting change.

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