Easy to make seaweed recipes

This is just one of many easy to make seaweed recipes that uses left-over kombu.

Most folks usually discard it after making their dashi stock. But there is no need to!

Reconsitute the kombu (if you left it to dry) in water for about 10-15 minutes.

• Drain and reserve the soaking water.
• Cut the kombu into bite-size pieces.
• Place the water and kombu in a small sauce pan and add 1/4 teaspoon of rice vinegar.
• Simmer over low heat until it is tender.
• Add 4 tablespoons of light soy sauce and 4 tablespoons of sake and continue to simmer until there is no liquid.

That's it! I like to eat this as a snack or add it to ochazuke.

Try these othe yummy seaweed recipes:

Wakame Seaweed Salad

Cucumber and Wakame Seaweed Salad

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