Ingredients

• 4 nori sheets
• 1⁄2 inch ginger shoyu/tamari
• 2 scallions, sliced thin

Directions

• tear nori into small pieces and place in small saucepan
• add enough water to cover nori and cook on medium-low heat for 7 - 10 min
• add a little more water if necessary
• grate a 1⁄2” piece of ginger, juice by squeezing fiber - strained into pot, add 5 - 10 drops
• add a dash shoyu/tamari (about 1/4 tsp), stir
• cook another minute and remove from heat
• add scallions and serve with grain or noodle dishes

Note: Nori condiment will keep in the refrigerator for a few days. With scallions included nori condiment is good for 1 - 2 days, without scallions 3 - 4 days.