Thinly sliced and seasoned Kombu (Kelp), that is called ‘Shio Kombu’ (塩昆布) in Japanese, can be used as a seasoning. This dish is very similar to my ‘Kombu (Kelp), Wombok & Tuna Salad’, but I didn’t use Salt for this dish. It is seasoned with the Kombu and Sesame Oil only. It can be a lovely side dish.

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Makes

4 Servings

Ingredients

1/4 Wombok *today it weighed 530g
15 to 20g Seasoned Kombu (Kelp)

1 tablespoon Sesame Oil
1/2 tablespoon Toasted Sesame Seeds
*Note: Chilli Flakes and Spring Onion can be a good addition.

Method

1. Clean Wombok, cut into 1 to 2cm wide pieces, and separate hard white parts and soft parts.
2. Boil Water in a large saucepan, add hard white parts, bring back to the boil, then remove from heat. Add soft parts, stir, then drain. Cool in cold water, then drain, and gently squeeze to remove excess water.
3. Place the squeezed Wombok in a mixing bowl, add Seasoned Kombu (Kelp), and mix to combine. Add Sesame Oil and Toasted Sesame Seeds, and mix to combine.