I didn’t enjoy this type of dish when I was a little girl. But now I am older, and I enjoy it a lot. It is gentle to stomach, nutritious and lower in calories. I would enjoy this dish with freshly cooked rice, tofu miso soup, and grilled fish or egg. That would be a perfect meal for me.
20g Dry Shredded ‘Kombu’ (Kelp)
1 small piece Ginger *sliced into fine strips
1 Carrot *sliced into strips
20g Dry Sliced Shiitake *OR some Fresh Shiitake, sliced
1/2 tablespoon Sesame Oil
1/2 cup Water
1/4 teaspoon Dashi Powder
2 tablespoons Soy Sauce
2 tablespoons Mirin
- Soak Dry Shredded ‘Kombu’ (Kelp) & Dry Sliced Shiitake in cold water for 10 minutes or until soft, drain, wash well and drain again.
- Heat Sesame Oil in a saucepan over medium heat, add ‘Kombu’, Shiitake, Ginger and Carrot, and cook for 1-2 minutes.
- Add Water, Dashi Powder, Soy Sauce and Mirin, and stir to combine. Lower the heat, cover with lid and cook for 2-3 minutes.
- Remover the lid, then cook, occasionally stirring, until the sauce is gone.