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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