Description
Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of soy sauce if you want to experiment.
Ingredients
- 2 ounces dried kombu (dried kelp)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons grated fresh ginger
- 3 teaspoons rice vinegar
- 2 small carrots, peeled and sliced into thin strips
- 2 small cucumbers, peeled and sliced into small strips
- 2 teaspoons sesame seeds
Instructions
- Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low
- cover
- and simmer until kombu has softened
- about 5 minutes. Drain and cool until easily handled
- 5 to 10 minutes. Slice rehydrated kombu into thin strips.
- Whisk honey
- soy sauce
- ginger
- and rice vinegar together in a large bowl. Add kombu
- carrots
- cucumbers
- and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine
- 10 to 15 minutes.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 4