Miso Nori Paste

🥘 Ingredients

• nori 1 8x7 sheet
• white miso ¼ cup

1. 1

   Using tongs , hold 8 by 7-inch sheet of nori 2 inches above low flame, flipping every 3 to 5 seconds, until nori is aromatic and shrinks slightly, about 20 seconds (or toast in 275°F oven). Tear sheet into 1.5 inch pieces and grind in spice grinder to fine powder, about 30 seconds.
2. 2

   Measure out 1 teaspoon nori powder and stir into 1/4 cup white miso . (Extra powder can be stored in airtight container at room temperature for up to 2 months.) Paste can be stored in airtight container in refrigerator for up 1 month.
3. 3

   To use as flavoring agent: Substitute in 1:1 ratio for minced anchovies (1 minced anchovy = 1/2 teaspoon).