Separate dulse fronds and rinse in 1 cup of chilled kelp stock for 15 to 20 seconds. Squeeze out moisture and place in a deep bowl. Mix the seasoned rice wine vinegar, mirin, soy sauce and dashi and pour over the separated dulse fronds. Mix all together for one minute or so. Divide into four chilled dishes and sprinkle the kelp cayenne sea seasoning over the top. Serve immediately. This salad has a wonderful ocean brine aroma. Great with smoked fish.
Recipe courtesy of James O'Shea, West Street Grill