Stir-fried ‘Kombu’ (Kelp) with Garlic & Sesame Oil

Name: Stir-fried ‘Kombu’ (Kelp) with Garlic & Sesame Oil
Total time: 600 s
Yield: 4 Serving
Cuisine: British
Ingredients: 50 g Dried Shredded Kombu (Kelp) *it was 265g when rehydrated; *Note: You can slice Dried Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’; 1/8 teaspoon Chili Flakes as required *optional, I added; 1 tablespoon Sesame Oil; 1 clove Garlic *finely chopped; 1 teaspoon Asian Chicken Bouillon Powder; 1 tablespoon Sake (Rice Wine) *optional; 1 tablespoon Soy Sauce *plus extra; 1/2 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

I first tried to make ‘Kombu’ Namul, a Korean inspired dish. I boiled Kombu and mixed it with other ingredients, but now I know stir-frying is much easier. This is such a simple dish, and so delicious to eat with freshly cooked rice.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes plus soaking time

4 Serving

50 gDried Shredded Kombu (Kelp) *it was 265g when rehydrated
*Note: You can slice Dried Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
1/8 teaspoonChili Flakes as required *optional, I added
1 tablespoonSesame Oil
1 cloveGarlic *finely chopped
1 teaspoonAsian Chicken Bouillon Powder
1 tablespoonSake (Rice Wine) *optional
1 tablespoonSoy Sauce *plus extra
1/2 tablespoonToasted Sesame Seeds

Saved

Steps

10 minutes plus soaking time

1

Soak Dried Shredded ‘Kombu’ (Kelp) in cold water for 15 minutes OR until rehydrated, drain, rinse well, and drain again. *Note: You can slice Kombu by knife. Find ‘How To Thinly Slice Kombu (Kelp)’ https://cookpad.wasmer.app/eng/tips/26308
2

Heat Sesame Oil, Garlic and Chili in a frying pan over medium heat. When aromatic, add Kombu, and stir for a few minutes.
3

Add Asian Chicken Bouillon Powder, Sake (Rice Wine) and Soy Sauce, and mix to combine. Taste it, and add extra Soy Sauce if required. Keep stirring until all liquid is gone. Add Toasted Sesame Seeds and mix to combine.