Simmered Kombu (Kelp) & Lotus Root
Hiroko Liston @hirokoliston
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.
Simmered Kombu (Kelp) & Lotus Root
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.
Cooking Instructions
- 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.
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