A great way to serve up the konbu left over from making dashi!
Photographed by Akio Takeuchi
Calorie count is for full recipe.
Excludes time needed to cool the konbu.
- 200 g konbu left over from making dashiNote
Defrost if frozen.
- 3 tbsp sweet soy sauceNote
Refer to notes for ingredients and directions.
- 1-2 umeboshi pitsNote
- A pinch of white sesame seeds
- 2 tsp sesame oil
Cut the konbu into fine strips. Heat 2 tsp of sesame oil in a frying pan placed over medium heat and stir-fry the konbu. When evenly coated, add the sweet soy sauce and umeboshi pits and continue to stir-fry until most of the liquid has evaporated.
Set aside to cool and infuse the konbu with flavor. Sprinkle with white sesame seeds.
If placed in a food storage container, will keep in the fridge for about a week.
[How to make sweet soy sauce] about 200 ml
*Ingredients: 200 ml mirin, 100 ml soy sauce
Bring the mirin to a boil to burn off the alcohol. Turn off the heat and add the soy sauce. Cool and pour in a food storage jar. Set aside overnight to allow the flavors to develop.
*Storage: Will keep in the fridge for up to a month.