The DU Lounge

http://www.twice-cooked.com/2014/09/28/klingon-gagh/



Ingredients



Preparation

In a saucepan over medium-high heat, bring the water, mushrooms, seaweed, tomato paste, star anise, cinnamon, and peppercorns to a boil. Turn the heat down to low, and allow it to cook at a high simmer for about a half hour.
Using a fine mesh seive, strain the liquid out into a bowl. Remove any particulate matter from the saucepan. Measure out a scant two cups of the broth (you may actually need to add a little bit of water to get it to that level), and return it to the saucepan along with the tamari and the agar. Cook over low-medium heat for a minute or two until the agar disolves and the liquid starts to thicken.

As soon as the broth thickens, remove it from the heat. fill a pint mason jar or a tall, straight-sided drinking glass with the liquid. And then, into the liquid, insert as many drinking straws as will fit. For the best results, you’ll want to insert the drinking straws bendy-side down. And you’ll want to extend the accordion bits to achieve the wormiest ridges.

When it has cooled just a little bit, move the glass of liquid and straws into the refrigerator, and allow it to chill for 4-6 hours, or overnight. You’ll know it’s done when the liquid has solidified.

Once the broth is solid, to make the Klingon gagh, remove the straws from the jar and, using your fingers, a rolling pin, or the side of a fork, push the worms out of the straws and into a bowl.

The gagh can be eaten alone, but it is best served, I think, on a bed of Japanese-style seaweed salad, drizzled with sesame oil and sprinkled with a few sesame seeds.