TEXT_SIZE
LOADING

Ogo Namasu

I remember the days of long ago, when my dad would take us ogo picking.  For miles and miles you could see the shore are filled with ogo. We would come home with just enough for our family because we knew we would return to the beach. Luckily we can still find ogo in our local markets and more recently at our farmers markets. This is one of my favorite ways to prepare ogo. Spicy and tangy, love it with the dried shrimp.

 

 

 

 

 

 

 

 

 

 


Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer108 Times Printed

Prep Time: 20-25 minutes | Cook Time: 10 minutes | Ready In: refrigerate 60 minutes
Ingredients: Print   Add to cart
US Metric

3 c. ogo (branch seaweed*), cleaned

Boiling water as needed

2/3 c. cider vinegar

½ c. soy sauce

6 TB sugar

3 TB dried ebi

1 tsp. sesame seed oil

3 stalks green onion, chopped

1 Hawaiian chili pepper, thinly sliced


Cooking Process:

*You can use either green or red ogo. (Limu lipoa, limu manauea or limu wawaeiole). Place ogo in a colander. Pour boiling water over ogo; rinse well and drain. Transfer ogo into a mixing bowl; toss with remaining ingredients. Refrigerate 1 hour. Serves 6-8.

Comments:

Download Our FREE App

Mytaste.ph

website security

 

Find Recipe

Category :
Keyword/Tag :