Do you want to use the softened Kombu (Kelp) after making Dashi Stock? Do you want to slice the slippery Kombu for cooking? This is how I slice it. It’s not hard even with my achy hand. You only need a simple trick.
- Clean Dried Kombu (Kelp) and soak in cold water until soft.
- The softened Kombu is very slippery when wet. Dry the surface with paper towel and place the Kombu pieces, if there are more than one, on a cutting board in the same direction.
- *Note: A body of Kelp has a long flat leaf-like structure. Place all pieces same sideways.
- Tightly roll them up and secure the centre with a toothpick. If you have a kitchen string, I strongly recommend to use it as well. You can secure at more than one spots.
- Use a sharpe knife to thinly slice. *Note: Clean the knife occasionally.
- The photo below is ‘Kombu Tsukudani’.