Gastronomixs

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, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Stewed kombu

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

fresh or salted kombu

1

litre

dashi stock

¼

 

chilli pepper

2

 

red onions

1

 

garlic

 

 

soya sauce

 

 

yuzu juice

 

 

pepper

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.

Previous page