This is a very simple dish of Kombu (Kelp) that is seasoned with the Japanese staple seasonings, Soy Sauce, Sugar and Mirin. ‘Abura-age’ (Fried Thin Tofu) adds the deepness in the flavour because of its Oil. This dish does not look amazing, but it tastes really yummy. Enjoy it with freshly cooked Rice.
40g Dried Shredded Kombu (Kelp) *OR you can slice Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
1 cup Water
2 tablespoons Soy Sauce *add extra if required
2 tablespoons Mirin
1 tablespoon Sugar *add extra if required
1 small piece Ginger *cut into fine strips OR grated
2 to 3 sheets ‘Abura-age’ (Fried Thin Tofu) *cut into 1-2cm wide pieces
1 teaspoon Rice Vinegar
1 tablespoon Toasted Sesame Seeds
- Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: Cut them short if loo long.
- Place Kombu, Water, Soy Sauce, Mirin and Sugar in a saucepan. Bring to the boil, then lower the heat, cover with a lid, and simmer, mixing occasionally, for 15 minutes.
- Add ‘Abura-age’ (Fried Thin Tofu), and cook, mixing occasionally, until the sauce is gone. Sprinkle with Rice Vinegar, add Toasted Sesame Seeds, and mix to combine.