Shrimp and tobiko chowder with seaweed breadstick

Seaweed breadsticks

Written by on in Recipes

These are basic, and this isn’t an insult. They’re easy to make, look dressy and taste amazing on their own, or swirled in some soup or even to break the yolk of a fried egg for breakfast. Pictured here with a bowl of shrimp, corn, and Tobiko chowder.

Seaweed breadsticks
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Seaweed breadsticks

Recipe by Tiny Kitchen CravingsCourse: Appetizers, SidesDifficulty: Easy
Servings

10

sticks
Prep u0026 proof time

1

hour 

20

minutes
Cooking time

12

minutes

Ingredients

  • 1 tsp. quick active dry yeast

  • 1/2 cup warm water (heated to the temperature as directed by the yeast manufacturer)

  • 1 1/2 cups flour, plus more for dusting

  • 1 tbsp. sugar

  • 1 tsp. salt

  • 2 tbsp. butter, melted

  • egg

  • 1 tsp. course salt

  • 1 tbsp. sesame seeds

  • 1 sheet toasted seaweed (typically used for making maki), cut into thin strips

Directions

  • Sprinkle yeast into a bowl of warm water. In the bowl of a stand mixer, place flour, sugar, and salt. Add warm water. Attach a dough hook to the stand mixer, and mix until an elastic dough forms. Remove the dough hook. Add the butter to coat the dough, the bottom, and the sides of the mixing bowl. Cover the bowl and place in a warm location away from direct sunlight to proof for 1 hour.
  • Dust a work surface with flour and divide dough into 10 pieces, rolling each into balls and setting them aside. Cover to rest. In a small bowl, beat the egg. In a separate dish, mix course salt and sesame seeds.
  • Heat oven to 400°F (200°C). Roll a dough ball into a long stick and place onto a cookie sheet. Complete the remaining dough, ensuring each stick is placed at least 1″ away from the next. Using a pastry brush, brush egg mixture onto each stick. Press seaweed onto the tops of the sticks and sprinkle with the salt & sesame mixture.
  • Bake for 12 minutes, or until tops are lightly browned. Remove sticks from the baking sheet and cool on wire racks.

1 Comment

  1. […] As we enjoy the dog days of summer, it’s nice to feature the season’s bounty with a relaxed and easy soup — preferably with minimal standing-over-the-stove time. This chowder features a quick broth made from shrimp shells and corn cobs – things most people would normally just compost. Slightly thickened with flour and cream, this simple soup comes together with minimal ingredients. Garnish with tobiko at the very end as the fish roe sinks into the bottom of the soup otherwise. Perfect with seaweed breadsticks. […]

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