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Ginger Sea Sauce

by Marie Summerwood

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This sauce is very good on rice or beans or fish.

1 c cooked sea palm fronds, chopped small
12" wakame or alaria
2 sticks (8") kombu
1 c grated daikon
1 TB finely grated ginger
2 TB tamari or to taste
1 c water

Soak the wakame and kombu in water to cover for 20 minutes. Cut each in very small pieces. Put the kombu and wakame on to cook with the water. Bring to a gentle boil and simmer, covered, for 20 minutes. Add the chopped sea palm fronds. Add the tamari and ginger root and simmer another 5-6 minutes. Add the daikon in the last 2 minutes.

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