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Stewed kombu

This product is known as a flavour enhancer in dashi. But by letting it cook for longer, kombu gets a beautiful and tasty structure.

Creation by Gijs Kemmeren, Vannu, Bavel, the Netherlands.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Gluten
  • Pescetarian

Ingredients

200
g
kombu
1
l
dashi stock
0.25
red chilli pepper
2
red onions
1
garlic
as needed
soy sauce
as needed
yuzu juice
as needed
pepper, ground

Scale recipe

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