I would have used Soy Beans for this dish, but I couldn’t find Large Dried Soy Beans. Chickpeas are always a great substitute. You can use Canned Chickpeas OR Edamame Beans instead. If you do so, you need to alter the cooking time. Kombu (Kelp) might be an unfamiliar sea vegetable for you. I like it and I eat it a lot. I enjoyed this dish with freshly cooked Rice.


4 Servings


1/2 cup Dried Chickpeas *soaked in water overnight
40g Dried Shredded Kombu (Kelp) *OR you can slice Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
1 Carrot *optional, cut into small pieces
1 tablespoon Sesame Oil
1 & 1/2 cups Water *plus extra
3 tablespoons Soy Sauce *1 tablespoon is 15ml
2 tablespoons Mirin
1 tablespoon Sugar *alter the amount
1 Dried Japanese Chilli *OR 1 pinch Chilli Flakes, optional
1 to 2 teaspoons Rice Vinegar

  1. Soak Dried Chickpeas in cold water overnight and cook for 15 to 20 minutes until firmly cooked, then drain. *Note: Chickpeas will be cooked with other ingredients later. Do not cook them until soft.
  2. Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: Cut them short if loo long.
  3. Heat Sesame Oil in a saucepan over medium heat, add Carrot and Kombu, and stir. Add Chickpeas, Water, Soy Sauce, Mirin and Sugar. Add some extra Water if needed to cover. *Note: Chilli can be added.
  4. Bring to the boil, then lower the heat, cover with a lid, and simmer, mixing occasionally, for 20 minutes.
  5. After 20 minutes, remove the lid, and cook, mixing and tossing occasionally, until the sauce is gone. Sprinkle with Rice Vinegar, and mix to combine.