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, GK Foods, Raamsdonksveer, the Netherlands.

Stewed kombu

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fresh or salted kombu



dashi stock



chilli pepper



red onions




As needed


soya sauce

As needed


yuzu juice

As needed



Preparation method

  • Cut the kombu into equal-sized strips.
  • Soak the kombu in cold water for 48 hours.
  • Gently fry the garlic, onion, and chilli pepper and deglaze the pan with the dashi stock.
  • Bring to the boil and season to taste with the yuzu juice, soya sauce, and ground pepper.
  • Add the kombu and turn down the heat, so that it is no longer boiling.
  • Simmer for 4.5 to 5 hours until the kombu has the consistency of al dente pasta.
  • Serve hot.

Serving suggestions

  • Serve as part of an entremets or main course, such as in a dashi bouillon generously filled with pulled duck leg and bean sprouts.

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