Ono Ogo
- 1 pound ogo (fresh seaweed)
- Boiling water
- 1 round onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons Japanese rice vinegar
- 3/4 cup soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- Chili pepper, to taste
Ono Ogo
Featured in the Honolulu Star-Bulletin on February 17, 2010.
Ingredients:
Directions:
- Place ogo into a colander.
- Pour boiling water over ogo to blanch, then quickly run under cold water to cease cooking.
- Cut ogo into 2-inch lengths.
- Mix ogo with remaining ingredients in a large bowl; refrigerate overnight.
Makes about 3 cups (about 24 servings).
Approximate Nutrient Analysis per serving (based on 24 servings):
20 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 600 mg sodium, 3 g carbohydrate, 0 g fiber, 1 g sugar, 2 g protein
Approximate Nutrient Analysis per serving (based on 36 servings):
15 calories, 0 5 g fat, 0 g saturated fat, 0 mg cholesterol, 400 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein
