© Con Poulos
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 4

It’s worth finding cultured butter to make Jeremiah Stone and Fabián von Hauske’s riff on the classic French appetizer; it’s slightly tangy and high in butterfat. Slideshow: More Quick Side Dish Recipes

How to Make It

Step

In a spice grinder, grind the seaweed to a powder. Transfer to a bowl, add the matcha and butter and season with salt; mix well. Garnish with more salt and serve with the radishes and turnips.

Chef's Notes

Wakame and matcha are available at Asian and natural food markets.

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