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Top 5 dishes made from Dry Shredded ‘Kombu’ (Kelp)
1 . Kombu Carrot & Shiitake ‘Nimono’
Kombu Carrot & Shiitake ‘Nimono’
I didn’t enjoy this type of dish when I was a little girl. But now I am older, and I enjoy it a lot. It is gentle to stomach, nutritious and lower in calories. I would enjoy this dish with freshly cooked rice, tofu miso soup, and grilled fish or egg. That would be a perfect meal for me.
Ingredient
1/2 tablespoon
Sesame Oil
1/2 cup
Water
1/4 teaspoon
Dashi Powder
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
Cooking instructions
* Step 1
Soak Dry Shredded ‘Kombu’ (Kelp) & Dry Sliced Shiitake in cold water for 10 minutes or until soft, drain, wash well and drain again.
* Step 2
Heat Sesame Oil in a saucepan over medium heat, add ‘Kombu’, Shiitake, Ginger and Carrot, and cook for 1-2 minutes.
* Step 3
Add Water, Dashi Powder, Soy Sauce and Mirin, and stir to combine. Lower the heat, cover with lid and cook for 2-3 minutes.
* Step 4
Remover the lid, then cook, occasionally stirring, until the sauce is gone.
Note: if there is a photo you can click to enlarge it
2 . Garlic Anchovy ‘Kombu’
Garlic Anchovy ‘Kombu’
This is another sea vegetable dish that I want to encourage people who are not familiar with them to try. Have a look at the ingredients. Olive Oil, Garlic, Chilli and Anchovy!!! It’s very Mediterranean which many people love. ‘Kombu’ (Kelp) is very nutritious and has no fishy smell. This could be easier for you to try.
Ingredient
1/2 tablespoon
Olive Oil
Cooking instructions
* Step 1
Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
* Step 2
Heat Olive Oil, Garlic and Chilli in a frying pan over medium heat, add 'Kombu' and cook for 1-2 minutes. *Note: ‘Kombu’ can be eaten raw, so do not over cook.
* Step 3
Add Anchovy and cook stirring until combined well and Anchovy is cooked. Sprinkle with freshly ground Black Pepper and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Kombu & Tuna Wasabi Mayo Salad
Kombu & Tuna Wasabi Mayo Salad
I want to encourage people who are not familiar with sea vegetables to try them. Some types of sea vegetables, that I am trying not to call ‘seaweeds’, have slimy texture and fishy smell. I understand it might be challenging for some people to eat them. I think ‘Kombu’ (kelp) is easier to try. Dried shredded kelp can be simply soaked in water and used for cooking or salad. Try this salad. I hope you like it.
Ingredient
1 tablespoon
Soy Sauce
1-2 teaspoons
Wasabi Paste
2-3 tablespoons
Japanese Mayonnaise
Cooking instructions
* Step 1
Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
* Step 2
In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required.
Note: if there is a photo you can click to enlarge it
4 . Kombu & Celery Leaves ‘Tsukudani’
Kombu & Celery Leaves ‘Tsukudani’
When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on my website. http://www.hirokoliston.com/celery-leaves-tsukudani/ Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves attached.
Ingredient
1/2 teaspoon
Dry Chilli Flakes
1/2 tablespoon
Sesame Oil
1 pinch
Salt
1/2-1 tablespoon
Sugar
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
1-2 sachets
(2.5 to 5g) ‘Okaka/Katsuobushi’ Bonito Flakes
1-2 tablespoons
Toasted Sesame Seeds
Cooking instructions
* Step 1
Soak Dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
* Step 2
Wash Celery Leaves and Thin Stalks and finely chop up.
* Step 3
Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves & Thin Stalks, Kombu and Chilli Flakes. When Celery is cooked, add the 1 pinch of Salt, Sugar, Soy Sauce and Mirin and keep cooking, mixing well, until the sauce is almost gone.
* Step 4
Add Katsuobushi (Bonito Flakes) and Toasted Sesame Seeds, cook further 1 to 2 minutes to dry, stirring well. This is a perfect topping for freshly cooked rice.
Note: if there is a photo you can click to enlarge it
5 . Kombu (Kelp) Cucumber Daikon Salad
Kombu (Kelp) Cucumber Daikon Salad
A Daiso store has opened in a shopping centre near my house recently. If you are interested in Japanese culture, you must know Daiso. Daiso stores sell a great variety of Japanese products all at one price $2.80 each in Australia. They sell some cooking ingredients and ‘Shredded Kombu (Kelp)’ is one of them. Since the discovery of ‘Shredded Kombu (Kelp)’ in the store, I have been cooking it a lot. This is one of the kelp dishes that my family has been enjoying.
Ingredient
150 g
Daikon about
1/2 teaspoon
Salt
1 tablespoon
Sugar
2 tablespoons
Rice Vinegar
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
* Step 2
Thinly slice Cucumber, remove skin of Daikon and thinly slice, both into a bowl. I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing.
* Step 3
Add Salt and massage, then rest for a while.
* Step 4
Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
* Step 5
Squeeze the Cucumber and Daikon to remove excess salty water, combine with Kombu (Kelp) and Dressing and mix well. You might get the slimy texture from the Kombu.
* Step 6
Sprinkle some Sesame Seeds and serve.
Note: if there is a photo you can click to enlarge it
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