Mmmm, this is how you make the most delicious seaweed chips

For her book Cocina Nikkei, Katinka Lansink Dodero delved into the rich gastronomy and history of Nikkei cuisine. This cuisine emerged when Japanese immigrants brought their dishes and cooking techniques to Peru and combined them with local ingredients. This resulted in new dishes and flavors that make your mouth water. Katinka collected and created the most delicious recipes and, during her culinary trips to Peru, cooked together with various chefs from Nikkei families, including these seaweed chips.

How to make seaweed chips

• Beat the egg white.
• Brush the spring roll wrappers with the egg and stick a nori sheet onto each wrapper.
• Cut the wrappers into ‘chip squares’.
• Heat the oil and place the squares in the oil one at a time so they do not stick together.
• Remove the chips from the oil after 15 seconds and let them drain on kitchen paper
• Sprinkle the Nikkei togarashi and sea salt over them and serve.

Title: Cocina Nikkei
Author: Katinka Lansink Dodero
Price: 29,99
Publisher: Luitingh-Sijthoff

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