from Saveur No. 132
makes 1 3/4 cups
1 1/2 oz yakinori sheets
1/2 cup soy sauce
3 Tbsp mirin
3 Tbsp rice vinegar
1 1/2 Tbsp sugar
Soak the sheets of yakinori in water for 5 minutes; drain them. Transfer yakinori to the center of a tea towel and squeeze it to expel the excess liquid. Put yakinori into a 2-quart saucepan over medium heat and add the soy sauce, mirin, rice vinegar, and sugar. Bring the nori mixture to a simmer, reduce the heat to low, and cook the mixture, stirring occasionally, until almost all of teh liquid has evaporated, about 15 minutes. Transfer the pickled nori to a bowl and chill before serving.
my notes: try with coconut aminos/fish sauce mixture. compare mirin brands - do they all have added sugar? try without sugar... using mirin as the only sweetener. brown rice syrup instead of sugar?