Herewith, my third attempt at mixing seaweed and oatmeal. The first two were surprisingly OK. The first was crumbled nori, the seaweed sheets used for sushi, and the second was a seaweed medley, various kinds, shapes, and colors. This time it’s SeaSprinkles, nori seaweed that’s been roasted “with olive oil, agave syrup, sesame oil, sesame seeds and sea salt”. Instead of sheet form for sushi, these come as little clusters of black threads. The best way to describe them is that they look like you took a big handful of black plastic-coated wire ties (the kind that hold electronics accessories to their cardboard backing), dropped them into a blender, added a teaspoon of honey, and gave them five or eight good solid pulses. The consistency is similar as well. The flavor is very much seaweed, but the oils and agaves make for a sweet overtone. I took a fat, three-fingered pinch and dropped it into the beef broth before I added the oatmeal.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth, fat pinch of SeaSprinkles, no salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove.
Results: At the high end of OK. The cooking spread the flavor out through the oatmeal, giving it a delicate edge to the bland, that was far from the seaweed-heavy tastes of the other efforts. It needed salt, so I added plain salt, not soy sauce. The texture of the seaweed bits was that typically seaweedy crunch that feels like you’re eating thin strips of rubber. Despite the off-putting description, I think tomorrow I’ll try it with home-made dashi instead of beef broth.