RECIPE: Marc Matsumoto’s Nori Chips

Nori isn't just for sushi; it makes for a delicious crispy snack as well. By laminating two sheets of nori together using a savory-sweet combination of soy sauce and mirin, you can not only season the nori, it also turns it into a more substantial snack. To give it a spicy kick, try mixing in a little yuzu gosho into the sauce. 

Ingredients

• 1/2 tablespoon soy sauce
• 1/2 tablespoon mirin
• 1/4 teaspoon yuzu kosho (optional)
• 4 nori sheets 

Instructions

1. Preheat the oven to 250°F (120°C). 
2. Whisk the soy sauce, sake and yuzu gosho together to combine and use a pastry brush to quickly paint a thin layer of the sauce onto the matte surface of a sheet of nori.
3. Stick another sheet of nori on top of the sauced sheet with the matte side facing down. Press down firmly with your hands or use a flat object to weigh the nori down until it adheres to each other. Repeat with the remaining nori.
4. Place the laminated nori on a baking sheet in a single layer and put the sheet in the oven. Bake the nori until it's crisp and completely dry, flipping them over once (about 8-10 minutes). 
5. When the nori is done, remove it from the oven and let it cool to room temperature. Break the nori into bite-sized chips and store them in a sealed container until you're ready to eat them. 

Recipe courtesy of our friend Marc Matsumoto of No Recipes