The flavour of this dish is sweet and sour, and it tastes great when cold. You can halve the recipe if you don’t need this amount, but you might regret it. I recommend to cook this amount, so that you can enjoy it for several days. It is delicious to eat with Rice.

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Makes

4 Servings

Ingredients

50g Dried Shredded Kombu (Kelp) *about 250g when rehydrated
200g thinly sliced Lotus Root *thawed, cut in half if large
1 tablespoon Sesame Oil
1 cup Water
2 tablespoons Sugar
2 tablespoons Mirin
2 tablespoons Rice Vinegar
4 tablespoons Soy Sauce
Chilli Flakes *optional
1 tablespoon Toasted Sesame Seeds
2 sachets Katsuobushi (Bonito Flakes) *4 to 5g

Method

1. Soak Dried Shredded Kombu (Kelp) in cold water for 5 to 10 minutes, drain, rinse, and drain again. Cut it short if loo long.
2. Heat Sesame Oil in a pot over medium heat, add Kombu and Lotus Root slices, stir for a minute, then add Water, Sugar, Mirin, Rice Vinegar, Soy Sauce and Chilli Flakes, mix to combine, and bring to the boil.
3. Cover with a lid, and simmer, mixing occasionally, for 10 minutes. Remove the lid, and keep cooking, mixing occasionally, until the sauce is almost gone. Add Toasted Sesame Seeds and Katsuobushi (Bonito Flakes), and mix to combine.