This is what you could do with your leftover ´kombu from when you have done delicious dashi. 🙂 This dish is meant to be a side dish to steamed rice.
The rice vinegar used in the recipe helps the kombu to get tender.
- One sheet of kombu, about 50 grams
- 2 dl water
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp katsuobushi
- A pinch of sesame seeds for topping
Cut the rehydrated kombu into thin slices. Put it in a saucepan. Add water, sake, mirin, rice vinegar, soy sauce, sugar, and katsuobushi. Bring the mix to a boil. Let simmer until the kombu is tender. It might take 30 minutes or it could take longer. If so, add a bit more water and continue to cook until tender and all liquid reduced. 🙂