I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .Please keep the ratio of the flavouring ingredients according to the following. Mirin : Sake : Soy sauce = 1 : 1 : 1. You can add sugar if you like. In that case, please do so before adding mirin. Recipe by Maa

I've been crazy about shio-kombu recently.and added it to my normal spinach dish ( )o.- It's fine if you don't have it, but if you do...add kombu powder or kombu tea to boost the flavor.- If you use normal soy sauce, check the taste, adjust, and add dashi stock granules if necessary. For 3 - 4 servings. Recipe by ruruchirin

I altered a recipe that I saw in a cookbook so that it's easier to make.Cooling the konbu quickly creates a shine. Boil the scraps from the chopped konbu as well. This will keep in the fridge for 10 days. Recipe by Yuuyuu0221

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

I bought a ton of shio-kombu, and wanted to use it up. I got the idea for the flavor combination from salmon and wakame seaweed onigiri.If you like shio-konbu, add lots. If the noodles are sticking together, add a little water. For 1 serving. Recipe by Noamama

My son eats this dish even though he does not like konbu seaweed.We like the crunchy texture of the precut konbu seaweed, so I stir-fry briefly. But for those people who prefer them soft, add about 50 ml of water in Step 4, and simmer.You can also use dry precut konbu seaweed. Recipe by Shampoo hat

I wanted to come up with a different somen noodle dish from the usual, since we always seem to have some left over.Champuruu is an Okinawan somen noodle dish.Use whatever vegetables ors protein you have in your refrigerator.When you taste the dish at Step 3 and think it needs more flavor, drizzle in a little soy sauce. Or if you think it needs salt, add some more konbucha.Top with some shredded shiso leaves or bonito flakes to taste. Recipe by Yuukarikoara

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.

I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too.Use either ponzu sauce or mentsuyu sauce, whichever you prefer. Ponzu sauce is more refreshing and mentsuyu sauce has a sweet taste. If you're using a whole leek, put the green part in the boiling water first, then add the white part 5 seconds later. Double the seasoning ingredients if you're using the whole leek. For 1 serving. Recipe by miyuki12

A friend told me that if you simmer these ingredients together, it's delicious.If you simmer this in a regular pot, do so over low heat for about 1 hour. I wanted to make kobumaki (kombu rolls) the next day,so I used Hidaka type, but you can use Rishiri. I used an organic daikon radish, so I didn't peel it. You can use regular daikon radish, but if you are concerned, thickly peel it and round the edges. Recipe by TheCheshireCat

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa

A lady who was conducting a user taste-test at the supermarket for one particular product told me simmered seaweed is great with stir fried udon noodles, so I bought some of her paste and tried it out. It was really good, and has become a family favorite.Microwave the vegetables and udon noodles to save time. This way you can complete the dish in 10 minutes! The flavor of nori seaweed paste varies, so please adjust the amount while tasting. This dish is delicious even without any meat or shrimp. You don't need any other seasonings! The sweet-salty flavor is really good. For 2 servings. Recipe by Kamekochan