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.


4 Servings


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

  1. Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. *Note: Cut them short if loo long.
  2. 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.
  3. 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.