Simmered Kombu and Vegetables
The Quirky Foodster Team
Ingredients
- Dried kombu, soaked and sliced into strips — 2 pieces
- Carrots, sliced — 2
- Water — 150 ml (2/3 cup)
- Soy sauce — 3 tbsp
- Mirin — 2 tbsp
- Sugar — 1 tbsp
Method
- Combine the softened kombu strips, sliced carrots, and water in a pot.
- Add the soy sauce, mirin, and sugar.
- Bring to a simmer, cover, and cook for 15-20 minutes, until the vegetables are tender and the liquid has reduced.
- Serve warm or at room temperature.
Introduction: Kombu seaweed and root vegetables simmered together in a light savoury broth, a simple, nourishing everyday side dish.
Cultural Background: Kombu, a type of kelp central to Japanese cooking as the base of dashi broth, was also eaten directly as a vegetable in simmered dishes, reflecting the resourceful, low-waste character of much traditional Japanese home cooking.
Tips: Soak the kombu thoroughly beforehand to soften it fully before cooking.
Variations: A few slices of dried shiitake mushroom, rehydrated, can be added for extra depth.
Nutrition: Approx. 90 kcal per serving.
FAQs:
Q: Is kombu eaten as a vegetable as well as used for broth?
A: Yes, beyond its central role in making dashi, kombu is also eaten directly in simmered dishes like this one.
Q: Can this dish be made ahead?
A: Yes, it keeps well for a couple of days and the flavour develops further with time.
- Dried kombu, soaked and sliced into strips — 2 pieces
- Carrots, sliced — 2
- Water — 150 ml (2/3 cup)
- Soy sauce — 3 tbsp
- Mirin — 2 tbsp
- Sugar — 1 tbsp
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