SEAWEED KOMBU RECIPES

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KOMBU SEAWEED SALAD RECIPE | ALLRECIPES



Kombu Seaweed Salad Recipe | Allrecipes image

Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of soy sauce if you want to experiment.

Provided by Tallgirl6234

Categories     Salad    Vegetable Salad Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

2 ounces dried kombu (dried kelp)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
3 teaspoons rice vinegar
2 small carrots, peeled and sliced into thin strips
2 small cucumbers, peeled and sliced into small strips
2 teaspoons sesame seeds

Steps:

  • Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.
  • Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 109.7 calories, CarbohydrateContent 23.5 g, FatContent 0.9 g, FiberContent 1.4 g, ProteinContent 3.2 g, SaturatedFatContent 0.1 g, SodiumContent 892.4 mg, SugarContent 11.3 g

KONBU DASHI RECIPE | ALLRECIPES



Konbu Dashi Recipe | Allrecipes image

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Provided by Rachael S.

Categories     Soups, Stews and Chili Recipes    Broth and Stock Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 cups

Number Of Ingredients 2

1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Steps:

  • Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Nutrition Facts : Calories 0.7 calories, CarbohydrateContent 0.1 g, SodiumContent 14.5 mg

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