Nutrition benefit of Superfood Sea Kelp ( +appetizer recipe)
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- Опубликовано: 22 июл 2024
- Today we're making the Chinese Seaweed salad with a super nutritious type of seaweed, kelp, aka Kombu. in todays video you're going to learn the nutrition benefit of kelp as well as how to make the kelp seaweed salad. the recipe is super simple and you'll know what can i make with the kelp after making Dashi, the Japanese broth we made last week. don't miss out!
Ingredients:
Dried kelp 45g
Scallion white 15g
Ginger 10g
Garlic 1 clove
Soy sauce 1.5T
Vinegar 2T
Sugar 1t
Sesame oil 1T
White sesame 1t
Dry chili 3
Sichuan pepper corn 1T
Time line:
0:00 Intro
0:58 The difference between Japanese and Chinese seaweed salad
1:48 Kombu aka kelp nutrition benefit
5:38 Should i boil the sea kelp or not?
9:01 How to say Seaweed salad in Mandarin Chinese.
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Music Credit: Dj Quads
Track Name: "www is a thing"
Music By: Dj Quads @ / aka-dj-quads 
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This is the best seaweed salad! I love kombu and eat it crisped all the time. On my eggs...on my rice...on everything really. But i wanted a good seaweed salad. And this is it! I've watched this a million times! I wanted to make sure I did everything right. LOL I finally got it all the steps straight in my head and it turned out PERFECT! I LOVE it. Thanks so much for making it for us all. You explained it all so clearly. It was worth getting out to find the right ingredients! I'm super pumped about having this in my fridge! xoxox
Thank you for watching and leaving such a heart warming comment! It made my day! Thank you so much for the support
Amazing thank you! Really was look for a long time to find good recipe of kelp
Yeah~ I'm glad you find me:) then I bet you already know that Kelp is also use in Japanese dashi to make miso soup, so here's another kelp related video you might like, is making furikake rice seasoning with leftover stock ingredient (kelp and bonito flakes) It's easy to make and way more tasty then the store bought ones, here's a link for you, hope that's useful~
ruclips.net/video/5EE89o1eD_8/видео.html
That was good. I'm going to make this tomorrow!
Please! lmk how did it go~
Next week I'm coming up with a new kombu recipe
don't forget to subscribe and check that out!
Thanks for watching
Thanks for the recipe...
My pleasure! thanks for the sweet comment~
Loved how you structured this video and especially the Mandarin expression at the end! So hard to replicate the sounds 🤪
OMG thank you so much, Recently I've stoped making word of the day in my video, but I put the pronunciation lesson on my Instagram. If you like to learn the Chinese name of the dishes we made in the future, You can always found the Mandarin expression a week later on my IG, and here's a link for you
instagram.com/ericayeahrecipe/
Love the details. First time watching.
Glad you like it! Thanks for watching❤️
Looks Yummy!
Thanks for watching!
Thank you!
Thanks for watching 😊
Thank you so much for your information. I am Mexican an always trying new foods. However I look @ a video in youtube that seaweed and sea kelp has lots of benefits. Unfortunately I am not a cook, but I will do your recipe. With hope it comes out as good as yours, majide🦸♀️🤠🐯😋🙏
Thank you for all the kind words, I'm glad you like my recipe.
This is super simple, as long as you follow it step by step, You will be just fine!
Def lmk how it goes~ Good luck!
@@ericayeahtw Thank you so much. I have my beloved daughter this weekend. So lets see how it goes. I will do my best to follow your instructions.🙏 Munchisimas gracias(thank you very much)Erica🦸♀️
Erica, I love your channel! I amazon ordered the ingredients I need to make this recipe. Cannot wait. Can you do a video on spicy beef tendon I usually order in Szechuan restaurants?
Thank you, Joey! I'm glad you enjoy my content! I've had my 2024 video all planned out so I might be able to do some shorts about it, but here's a video that I made before about the beef shank recipe. the recipe is used to cook both shank and tendon, tho tendon need more time in the pressure cooker so remember to adjust that for your choice of meat! it tastes amazing and we like to add spiciness to our dipping sauce if chili is not accepted by everyone. but you can def add chili pepper into the broth to make it spicy. lmk if you have more questions 😊
ruclips.net/video/Va20GRkSgNc/видео.html
YEAH!!
Thanks for watching!
Looks yummy, the salad also looks quite good :)
Thank you~ give it a try! And lmk how it goes
@@ericayeahtw i complemented your yumminess :)
Recipe at 4:00
thank you for watching!
Hi, I saw on another channel a guy took the raw dry kombu, cooked it on low in the oven for few minutes then grinded it into a powder and used it as seasoning on/in all of his dishes. I thinks its a fab idea. Pls share your thoughts. is it healthy to consume it this way?
You can totally eat kombu raw no problem! Msg is actually made with kombu back in the day in Japan! The glutamate in kombu can inhance your dishes flavor and lower the sodium needed in most dishes, Tho I’m not sure if that process is the best way to extract its glutamate, but it’s basically replicating how the bonito flakes is made I believe
If you have never heard of Umami before, here’s a video explaining it to you ruclips.net/video/gwD_siHR1_8/видео.html
By watching this, you can tell why can kombu be a good seasoning, and what is it trying to extract and what else you can use to find those flavor instead of in kombu, thanks for watching❤️
Hey love your video. I have a question. In Europe they say don’t eat more than 1g of Kombu because it has too much iodine. What are your thoughts regarding this? Because I see you or other Asians use way more Kombu in their food. also what are your thoughts on eating Kombu raw? Would appreciate hearing your thoughts 🙏
First of all, I want to thank you for watching and asking such a very interesting question.
A gram of raw dried kombu contains1,542 mcg of iodine, and the upper limit for adults' RDI is 1,100 mcg per day
So I believe that this is the reason why they recommended not more than 1g a day in Europe.
Before you ask this question, I'm not even aware of this so thanks for sharing
Tho growing up in Taiwan, Kombu is not something we eat every day, but whenever we order it, there's definitely more than 1g😂
I'm not a nutritionist so I can't give you any professional advice
But in my personal experience, As long as you're healthy, Having a kombu dish once a week shouldn't be a problem
Japanese drink miso soup made with kombu and bonito flakes every day, and they are one of the countries with the longest life expectancy.
About raw kombu, it is safe to eat raw, but make sure you clean them very well before consuming
Tho raw kombu is harder to digest, it's not recommended for elderlies
If you prefer raw seaweed, there are many different types of seaweed that are way better to eat raw.
for example the sea grapes AHHH YUM!
Here's a video about seaweed in general if you're interested
ruclips.net/video/UUDWOTb_wDY/видео.html
And again, thanks for watching, and the comment, I appreciate it!
Hope this answer your questions well enough.♥
@@ericayeahtw Thank you for the response! I really appreciate that! I just came across seaweeds at the age of 24 & it’s fascinating me. Thank you for everything you do 🙏
Kombu is mostly for flavourful, Wakame is where its at
Wakame is great in miso soup, tho for the crunch and texture, wakame can’t really provide that in side dish. It’s for different purposes
No we're not blown away❗️just bored with bla bla BLAH‼️
that's ok, you can find non talking food content in Japanese more. 0 blah for you😊
Of course, as a Chinese, you would say your Chinese salad is better than the Japanese salad. Pushing your Chinese superiority aren’t you? Also the Korean seaweed salad is excellent. Why do you teach us Chinese words? Pushing Chinese language and cuisine, are you? Right now, many Americans are seeing China as a threat and are looking to have little to do with China. Your nationalistic arrogance is repulsive.
Thank you for watching my video and spent your time on this long comment.
But first of all, I'm actually Taiwanese, not Chinese so I really have no intention of pushing the "Chinese superiority" to anyone, and I'm also not a big fan of the Chinese government, but I don't think there's anything wrong with the Chinese people that deserve this blame for whatever happens in the past 2 years.
If you do a little research before you comment, you should know that a Taiwanese will never have the intention of doing whatever you're accusing me of.
I'm proud of my country TAIWAN and I think there's nothing wrong with it.
and I'm only here to share my passion for cooking with those who will like to learn.
the last thing, I'd really appreciate it if you can please keep the comment peaceful on this channel, thank you!
Chill out Karen or Ken whatever you’re, it’s a freaking cooking show, if you feel offended then get off the channel. 😂😂😂keep up the cooking show coming Erica. Peace ✌️