Simmered Kombu (Kelp) & Lotus Root

Name: Simmered Kombu (Kelp) & Lotus Root
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 50 g Dried Shredded Kombu (Kelp) *about 250g when rehydrated; 200 g thinly sliced Lotus Root *thawed, cut in half if large; 1 tablespoon Sesame Oil; 1 cup Water; 2 tablespoons Sugar; 2 tablespoons Mirin; 2 tablespoons Rice Vinegar; 4 tablespoons Soy Sauce; Chilli Flakes *optional; 1 tablespoon Toasted Sesame Seeds; 2 sachets Katsuobushi (Bonito Flakes) *4 to 5g

Hiroko Liston @hirokoliston

Melbourne, Australia

The flavour of this dish is sweet and sour, and it tastes great when cold. You can halve the recipe if you don’t need this amount, but you might regret it. I recommend to cook this amount, so that you can enjoy it for several days. It is delicious to eat with Rice.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

4 Servings

50 gDried Shredded Kombu (Kelp) *about 250g when rehydrated
200 gthinly sliced Lotus Root *thawed, cut in half if large
1 tablespoonSesame Oil
1 cupWater
2 tablespoonsSugar
2 tablespoonsMirin
2 tablespoonsRice Vinegar
4 tablespoonsSoy Sauce
Chilli Flakes *optional
1 tablespoonToasted Sesame Seeds
2 sachetsKatsuobushi (Bonito Flakes) *4 to 5g

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Steps

30 minutes

1

Soak Dried Shredded Kombu (Kelp) in cold water for 5 to 10 minutes, drain, rinse, and drain again. Cut it short if loo long.
2

Heat Sesame Oil in a pot over medium heat, add Kombu and Lotus Root slices, stir for a minute, then add Water, Sugar, Mirin, Rice Vinegar, Soy Sauce and Chilli Flakes, mix to combine, and bring to the boil.
3

Cover with a lid, and simmer, mixing occasionally, for 10 minutes. Remove the lid, and keep cooking, mixing occasionally, until the sauce is almost gone. Add Toasted Sesame Seeds and Katsuobushi (Bonito Flakes), and mix to combine.