Simmered Kombu (Kelp) & Enoki
Introduce
Chef :
Hiroko Liston
Simmered Kombu (Kelp) & Enoki
This is a variation of Kombu ‘Tsukudani’, which is a very popular food and we Japanese eat it with freshly cooked Rice, but you would never come across it at Japanese restaurants. Today I added Enoki, and this is a dish of Kombu ‘Tsukudani’ and ‘Nametake’ Enoki combined. I love both. If you have Kombu that has been used to make Dashi Stock, you can use it. I recommend to slice it rather than cut it into small squares.
Ingredient
Food ration :
4 to 6 Servings
Cooking time :
20 minutes plus soaking time
Cooking instructions
* Step 1
Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: Cut them short if loo long.
* Step 2
Place Kombu, Water, Soy Sauce, Mirin and Sugar in a saucepan. Bring to the boil, then lower the heat, cover with a lid, and simmer, mixing occasionally, for 15 minutes.
* Step 3
Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters.
* Step 4
When Kombu is cooked, remove the lid, keep cooking over higher heat until the sauce thickens. Add Enoki, and stir until Enoki is cooked and the sauce is almost gone. Sprinkle with Rice Vinegar and mix to combine.
* Step 5
Add some Toasted Sesame Seeds, which I forgot to add, and enjoy with freshly cooked rice.
Note: if there is a photo you can click to enlarge it
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