Kombu Seaweed Preserve

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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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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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Ingredients

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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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Method

Prep

10min

Cook

50min

Chop the leftover kombu into 1.5cm square or into strips. Put into a pan with the water and vinegar.

When it starts to boil, turn down to a low heat for 20 minutes.

When the kombu becomes soft, add the soy sauce, sake sugar and mirin. Cook for another 30 minutes on a low heat. Leave overnight.

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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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.

Ingredients

Method

Tips & Note

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.

Ingredients

Find a recipe!

Kombu Seaweed Preserve

Serves 4

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

Ingredients

Hot Trends

Method

Tips & Note

Category

Comment

Similar Recipe

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