I remember the days of long ago, when my dad would take us ogo picking. For miles and miles you could see the shore are filled with ogo. We would come home with just enough for our family because we knew we would return to the beach.
Luckily we can still find ogo in our local markets and more recently at our farmers markets. This is one of my favorite ways to prepare ogo. Spicy and tangy, love it with the dried shrimp.
3 cup ogo (branch seaweed*), cleaned
Boiling water as needed
2/3 cup cider vinegar
½ cup Aloha shoyu
6 tablespoons sugar
3 tablespoons dried ebi (shrimp)
1 teaspoon sesame seed oil
3 stalks green onion, chopped
1 Hawaiian chili pepper, thinly sliced
Optional Items to add:
*You can use either green or red ogo. (Limu lipoa, limu manauea or limu wawaeiole). Place ogo in a colander. Pour boiling water over ogo; rinse well and drain. Transfer ogo into a mixing bowl; toss with remaining ingredients. Refrigerate 1 hour. Serves 6-8.