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Kombu Seaweed Preserve

We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Prep: 10 min Cook: 50 min

Ingredients

Kombu (left from dashi broth) leftover amount
Water 100ml
Vinegar 1 tbsp
Light soy sauce 2 tbsp
Sake 1 tbsp
Brown sugar 1 tbsp
Mirin 1 tbsp
White sesame seeds if you like

Method

1
Chop the leftover kombu into 1.5cm square or into strips. Put into a pan with the water and vinegar.
2
When it starts to boil, turn down to a low heat for 20 minutes.
3
When the kombu becomes soft, add the soy sauce, sake sugar and mirin. Cook for another 30 minutes on a low heat. Leave overnight.
4
Adjust for seasoning the next day. If you want to use this for a side or garnish, add slightly more soy sauce and mirin.

Tips & Note

This recipe is for a side, but if you want to use this as a filling for rice, then I recommend to make a stronger flavour.

Kombu Seaweed Preserve

We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Prep: 10 min

Cook: 50 min

Ingredients

Kombu (left from dashi broth) leftover amount
Water 100ml
Vinegar 1 tbsp
Light soy sauce 2 tbsp
Sake 1 tbsp
Brown sugar 1 tbsp
Mirin 1 tbsp
White sesame seeds if you like
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Kombu Seaweed Preserve

Recipe ID :1185 Posted on 07 OCT 2015
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Serves 4

Prep 10min
Cook 50min
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printed 110

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We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.

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midnight kitchen
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midnight kitchen
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Ingredients

Print Ingredients Email Ingredients
leftover amount
100ml
1 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
if you like

Method

Prep
10min
Cook
50min
1
Chop the leftover kombu into 1.5cm square or into strips. Put into a pan with the water and vinegar.
2
When it starts to boil, turn down to a low heat for 20 minutes.
3
When the kombu becomes soft, add the soy sauce, sake sugar and mirin. Cook for another 30 minutes on a low heat. Leave overnight.
4
Adjust for seasoning the next day. If you want to use this for a side or garnish, add slightly more soy sauce and mirin.

Tips & Note

This recipe is for a side, but if you want to use this as a filling for rice, then I recommend to make a stronger flavour.

Category

Japan Breakfast Marinated Simmer Vegan Vegetarian Seafood Breakfast Everyday

Related seaweed seawead mirin soy sauce
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