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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