Simmered Kombu (Kelp) & Enoki

Name: Simmered Kombu (Kelp) & Enoki
Total time: 1200 s
Yield: 4 to 6 Servings
Cuisine: British
Ingredients: 40 g Dried Shredded Kombu (Kelp); 100 g Enoki; Toasted Sesame Seeds *optional, but highly recommended; 1 cup Water that is used to rehydrate Kombu *OR fresh Water; 3 tablespoons Mirin; 3 tablespoons Soy Sauce; 1 teaspoon Sugar *alter the amount to suit your taste; 2 teaspoons Rice Vinegar

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of Kombu ‘Tsukudani’, which is a very popular food and we Japanese eat it with freshly cooked Rice, but you would never come across it at Japanese restaurants. Today I added Enoki, and this is a dish of Kombu ‘Tsukudani’ and ‘Nametake’ Enoki combined. I love both. If you have Kombu that has been used to make Dashi Stock, you can use it. I recommend to slice it rather than cut it into small squares.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes plus soaking time

4 to 6 Servings

40 gDried Shredded Kombu (Kelp)
100 gEnoki
Toasted Sesame Seeds *optional, but highly recommended
Sauce
1 cupWater that is used to rehydrate Kombu *OR fresh Water
3 tablespoonsMirin
3 tablespoonsSoy Sauce
1 teaspoonSugar *alter the amount to suit your taste
2 teaspoonsRice Vinegar

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Steps

20 minutes plus soaking time

1

Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: Cut them short if loo long.
2

Place Kombu, Water, Soy Sauce, Mirin and Sugar in a saucepan. Bring to the boil, then lower the heat, cover with a lid, and simmer, mixing occasionally, for 15 minutes.
3

Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters.
4

When Kombu is cooked, remove the lid, keep cooking over higher heat until the sauce thickens. Add Enoki, and stir until Enoki is cooked and the sauce is almost gone. Sprinkle with Rice Vinegar and mix to combine.
5

Add some Toasted Sesame Seeds, which I forgot to add, and enjoy with freshly cooked rice.