Nasquluk Part II
Cama’i!
Here is my follow-up on everything I’ve made so far with all that Nasquluk- Bull Kelp!
Some notes on processing-
The pieces of Nasquluk that I air dried and oven dried at home turned out much harder. I’ve been using those for making broths. You can soak them in hot water for a bit and add them like noodles to soup.
The industrially dried pieces turned out more pliable and flaky. You don’t need to soak or do anything to these before using them.
Sourdough Nasquluk Crackers
Use sourdough discard
Dried Nasquluk Flakes (thinner, flakier, industrially dried pieces worked best)
Butter
Salt
Make a dough with a spreadable consistency- there aren’t really measurements here because it depends on how thick your starter is and how much you have. Use whatever you have, add butter, and add water or flour until your dough is a little thicker than crepe consistency and spreadable. Add some Nasquluk Flakes and salt. Bake at 325° for 10 minutes, take out the crackers, and score the dough into whatever cracker sizes you want. Put back in the oven to bake at 325 for another 15 minutes, or until they look nice and golden brown.
Nasquluk Savory Sourdough Crepes
I added some of the Nasquluk flakes to a quick crepe mixture.
Sourdough Discard
1 egg
Nasquluk flakes
Salt
Water
Combine ingredients, you’re looking for a batter that is pretty thin. Much more pourable than the cracker consistency. Add to a cast iron with butter on medium heat. Cook for around 3 minutes, Flip, Add some cheese to one side and then fold the other side over to make an omelette shape. SUPER YUMMY!* Serve with sour creme and tomatoes or greens
Dried Nasquluk Broth
Add some of your dried sticks of Nasquluk to some soup broth as you’re working on it. I added it for flavor in my big batch of fish bone broth. I also added about 6 6inch pieces of dried Nasquluk to 3 cups of water to boil quickly and make a broth before using that to make soup with carrots, onions, leftover cooked Salmon and flavored it with some miso paste and soy sauce.
Nasquluk Seasoning
The more chunky, harder Nasquluk pieces could probably be ground up or mortared and pestled into submission. They soften and reconstitute really fast, though. I’m not really sure why you would need to soak them in hot water before putting them into soup that you’re going to boil anyways. But that’s what I’ve been seeing people do in some Korean seaweed soup recipes.
I’ve just added some to a marinade of miso, mirin, soy sauce, and sesame oil to accompany some of the first red Salmon of the season. The kelp reconstituted in the liquids of the marinade. Not sure that I really tasted it all that much.