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  Added: Apr 24, 2007  •  Visited (519)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cooked Kelp
(Tenjo Kombu)
What You Need:
  • 1 large sheet packaged kombu (dried kelp), washed in cold running water
  • ╝ cup rice vinegar, or substitute ╝ cup mild white vinegar
  • 3 tablespoons sugar
  • 2 tablespoons Japanese all-purpose soy sauce

  • How To Cook:
    1. Place the sheet of kombu in a pan large enough to hold it flat and cover with cold water. Soak it for 8 hours or overnight at room temperature.

    2. Remove the kombu from the water, and cut it into 8 pieces with a sharp, heavy knife. Pour 2 cups of the soaking water into a 1-quart saucepan, add ╝ cup vinegar and the cut-up kombu and bring to a boil.

    3. Reduce the heat to its lowest point cover the pan, and simmer for 1 hour, or until the kombu is tender. Then stir in the sugar and soy sauce, replace the cover, and simmer for another 20 minutes.

    4. By now most of the liquid should have cooked away. Let the kombu rest off the heat for 20 minutes before removing the cover.

    5. Serve as part of a picnic box or Japanese meal.

    To Serve: 8
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Japan
    Main Ingredient ╗ Herbs & Spices ╗ Kelp & Seaweed
    Main Ingredient ╗ Vinegar
    Dish ╗ Marinades & Pickles

     





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