Seaweed Sweathog Independence Brat

Made with fresh seaweed, this brat is a wonderfully odd combination of a classic Independence Day grilling in the yard with a game of croquet, combined with the flavors of an ancient Japanese staple.

 

Seaweed is naturally salty and a little slimy, and has a texture close to al dente pasta when cooked. I rinsed the seaweed in cold water while heating a pan of grape seed oil on medium heat. After straining the seaweed, I tossed it in the hot oil, frying for about 2 minutes, I then added some rice vinegar, a little sesame oil and dash of brown sugar. It cooked in the oils and vinegar for another 8 minutes, while stirring. What this will do is soften the seaweed, while adding a little sweet and sour flavor. Strain the seaweed or allow the seaweed to rest out of the oil. Dice tomatoes, and cucumbers (perhaps some ginger would be good) and sprinkle some sesame seeds on them, plate and eat. I put Sriracha (rooster) sauce on this beast but ketchup would work... though I have my doubts about mustard.

 

Be sure to experiment with the heat on this Dog, a few Thai chilis will split a few righteous seams so please sprinkle liberally.

 

eat smart, eat daringly

Done