I stock a bag of thinly sliced and seasoned Kombu (Kelp), that is called ‘Shio Kombu’ (塩昆布) in Japanese, and I use it for cooking as a seasoning. It creates a lovely flavour to vegetable dishes. Today I made this dish of Choy Sum. Easy and delicious.

Makes

3 to 4 Servings

Ingredients

1 bunch (about 300g) Choy Sum
1 can (95g) Tuna *I used Tuna in Springwater, drained
1/2 tablespoon Toasted Sesame Seeds
2 lightly packed tablespoonfuls Seasoned Kombu (Kelp) *about 10g

1 tablespoon Sesame Oil
Chilli Flakes as required
Salt *optional

Method
  1. Wash Choy Sum, cut into 3-4cm long pieces, and separate hard parts and green leafy parts.
  2. Bring water in a saucepan to the boil, add hard parts of Choy Sum, and bring back to the boil. It would take 1 to 2 minutes. Once it is boiling again, add green leafy parts, stir, then drain. DO NOT cook for too long. Cool with cold water, then drain again.
  3. Gently squeeze to remove excess water, and place in a mixing bowl. Add all other ingredients and mix to combine. Taste it, and add some Salt only if required.