八重山群島
Seaweed Recipe
醋漬沖繩水雲及苦瓜
Marinated Mozuku & Bitter Gourd
材料 | Ingredients：
沖繩水雲 50g
沖繩苦瓜 1/3條
鹽 適量
紅椒 1/4個
沖繩島蘿蔔 1/5條
橄欖油 2湯匙
醋 3湯匙
砂糖 1/2茶匙
鹽、胡椒 適量
白大蔥 2cm
50g mozuku seaweed
1/3 bitter gourd
Salt (appropriate amount)
1/4 bell pepper
1/5 Okinawa island carrot
2 tablespoon olive oil
3 tablespoon vinegar
1/2 tablespoon or more sugar
Salt and pepper (appropriate amount)
2cm Shiraga-negi (thinly sliced white part of a Japanese leek)
步驟 | Steps：
沖繩水雲用水沖洗，然後放在滾水中快速地煮一煮，放涼後切成大塊。
除掉苦瓜種子和瓤再切薄片，然後加鹽輕輕搓揉苦瓜約10分鐘。除去苦瓜水份後備用。
將紅椒放在烤爐上烤至表皮變黑，然後馬上放到冰水中去皮，再切成一口大小。
除去沖繩島蘿蔔的皮，斜切成厚約5mm的薄片，在烤爐上烤至變得柔軟。
橄欖油、醋、砂糖、鹽和胡椒拌勻後，加入以上步驟的所有食材，再放進雪櫃裏雪凍。
將⑤上碟後，放上已切絲的白大蔥。
Wash the mozuku under running water, then blanch quickly in boiling water, and cut into chunks once it cools.
Remove the guts of the bitter gourd and cut into thin slices. Rub with salt and let it stand for 10 minutes. Remove the water and set aside.
Grill the bell pepper until the surface is blackened, immediately place in ice water and peel the skin, and cut into bite-sized pieces.
Peel the Okinawa island carrot, slice diagonally into thin slices of about 5 mm thick, and grill until it becomes soft.
Mix the olive oil, vinegar, sugar, salt, and pepper. Add the ingredients from ①-④ in the sauce, and place in the refregirator to cool.
Place ⑤ on a plate and garnish with Shiraga-negi.
水雲是一種有獨特的黏滑口感的海藻，其特徵是含有豐富的褐藻素和低卡路里，其獨特的黏滑感含有保護胃的褐藻素（Fucoidan）成分。 沖繩水雲較肥厚口感佳，在日本國内很受歡迎。沖繩當地的水雲可以直接食用，也可以做成各種各樣的料理。水雲味道清爽，可搭配各種料理來食用。