Soy Sauce Marinated Ramps and Kombu

Name: Soy Sauce Marinated Ramps and Kombu
Yield: 1 serving
Cuisine: American
Ingredients: 3 bunches, depending on the size of the jar Ramps (or alpine leek); 20 cm Kombu; 5 tablespoons, depending on the size of the jar Soy sauce

cookpad.japan @cookpad_jp

I wanted to do something a little different than the typical soy sauce marinade.

It's sticky and delicious.
Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

I wanted to do something a little different than the typical soy sauce marinade.

It's sticky and delicious.
Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

cookpad.japan @cookpad_jp

I wanted to do something a little different than the typical soy sauce marinade.

It's sticky and delicious.
Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

I wanted to do something a little different than the typical soy sauce marinade.

It's sticky and delicious.
Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

Saved

Ingredients

1 serving

3bunches, depending on the size of the jar Ramps (or alpine leek)
20cm Kombu
5tablespoons, depending on the size of the jar Soy sauce

Saved

Steps

1

Wash the kombu or wipe with a damp paper towel and let it sit for 1 minute. (The picture shows thinly sliced kombu.)
2

Use scissors to cut the kombu into thin strips.
3

Wash and thoroughly dry the the ramps. Finely chop.
4

Stuff a small jar with kombu, ramp stems, then ramp leaves.
5

Pour the soy sauce on top, filling about the bottom 1 cm of the jar.
6

Let the mixture sit in the refrigerator as-is for 1 day.
7

Once the day is up, stir from the bottom, then let sit for another half a day.
8

It's great on rice (my family adds a bit of sugar to it). It's also great on chilled tofu (with a bit of ponzu mixed in).