Shio Kombu combines the umami of kombu with a mildly salty flavor, making it addictive. It's not only a perfect accompaniment to rice, but can also be used for various purposes, such as seasoning stir-fries and salads.
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What is Shio Kombu?
Shio Kombu is a type of food made by simmering thinly sliced or cubed kombu in seasonings such as soy sauce and mirin, and then drying it. Shio means salt, and Kombu refers to kelp, so this food is called "shio kombu" because the umami components of the kombu are concentrated, giving it a white, salt-like appearance.
To make this dish, kombu that has already been used to make dashi broth is utilized, making it a perfect way to reuse kombu. However, kombu used for dashi can spoil quickly, so it's recommended to either use it immediately after making dashi or thaw and use the frozen kombu that was saved for this purpose.
In Japan, it's often used as an accompaniment for rice and onigiri (rice balls). It is also a versatile ingredient that can be used in stir-fries and salads.
By the way, there is also something called "shio kombu," which is simply simmered kombu sprinkled with salt. However, it is different from what is described in this recipe.
Differences from Kombu Tsukudani
If you're well-versed in Japanese cuisine, you might recognize shio kombu as "Kombu Tsukudani." To some extent, that's accurate: shio kombu is, broadly speaking, a type of tsukudani. Tsukudani is a dish cooked with soy sauce, sugar, and other seasonings until the cooking liquid has almost entirely evaporated.
The difference between shio kombu and kombu tsukudani lies in their preparation methods. Shio kombu is simmered using just enough seasoning liquid for the kombu to absorb, while kombu tsukudani is simmered with more seasoning liquid than the kombu can absorb.
This distinction results in a noticeable contrast between the two. Shio kombu combines the rich umami of the kombu with a mild flavor. On the other hand, kombu tsukudani boasts an intense flavor due to the abundant seasoning liquid. Both are renowned dishes in Japan, so I encourage you to give them a try and experience the contrast for yourself.
Dedication to the choice of ingredients
Ingredients play an important role in enhancing the flavor of shio kombu. The key components to focus on are the kombu, salt, and sugar.
When it comes to the kombu, it's preferable to use thinner pieces. Commonly available kombu used for making dashi broth works well, but if you usually opt for high-quality thick kombu, it wouldn't be suitable for this dish. Thicker kombu will result in a firmer texture.
The salt and sugar used for the finishing touch should be in the form of fine, powdery grains. This ensures even distribution on the kombu without affecting its texture.
Ingredients
- 2.7 oz. (75g) Kombu that has been used to make dashi broth (equivalent to approximately 0.53 oz (15g) of dried kombu used before making the dashi)
- ½ tsp sugar (A)
- 1 tsp mirin (A)
- 1 tsp rice vinegar (A)
- 1 Tbsp soy sauce (A)
for the finishing touch
- 1 tsp salt
- ½ tsp sugar
Step-by-step instructions
🕒 Total 9 hrs
Step 1
Rinse the kombu under running water to reduce some of its sliminess (it won't come off completely). Cut the kombu into pieces less than 2 inches (5cm) wide, and then slice it into long, thin strips about 0.04-0.08 inches (1-2 mm) in width.
Step 2
Put the kombu and A (sugar, mirin, rice vinegar, soy sauce) in a pot and cook over low heat while stirring to prevent burning, until the water is absorbed.
Step 3
Crumple the parchment paper and then spread it out, putting the kombu on top without overlapping as much as possible. Place it in the oven and bake it at 212°F (100°C) for 30 minutes without preheating, until the kombu reaches a semi-dry state.
Step 4
Remove the kombu from the oven and let it cool. Once the kombu has cooled down, put it in a plastic bag along with salt and sugar (for the finishing touch), and mix well. Leave it at room temperature to allow the flavors to blend for at least 8 hours.
To Store
You can keep it in an airtight container at room temperature for up to 2 weeks. Avoid storing in the refrigerator as it will absorb moisture.
Tips on how to make
- Crumple the parchment paper before using it. This is to prevent kombu from sticking to the paper and to improve ventilation.
- After the kombu cools down, sprinkle salt and sugar over it. If you sprinkle it while it's still warm, it will become sticky with sugar.
Recipe Card
Shio Kombu (Seasoned and Baked Kelp)
Ingredients
- 2.7 oz. (75g) Kombu that has been used to make dashi broth (equivalent to approximately 0.53 oz (15g) of dried kombu used before making the dashi)
- ½ tsp sugar (A)
- 1 tsp mirin (A)
- 1 tsp rice vinegar (A)
- 1 Tbsp soy sauce (A)
for the finishing touch
- 1 tsp salt
- ½ tsp sugar
Instructions
- Rinse the kombu under running water to reduce some of its sliminess (it won't come off completely). Cut the kombu into pieces less than 2 inches (5cm) wide, and then slice it into long, thin strips about 0.04-0.08 inches (1-2 mm) in width.
- Put the kombu and A (sugar, mirin, rice vinegar, soy sauce) in a pot and cook over low heat while stirring to prevent burning, until the water is absorbed.
- Crumple the parchment paper and then spread it out, putting the kombu on top without overlapping as much as possible. Place it in the oven and bake it at 212°F (100°C) for 30 minutes without preheating, until the kombu reaches a semi-dry state.
- Remove the kombu from the oven and let it cool. Once the kombu has cooled down, put it in a plastic bag along with salt and sugar (for the finishing touch), and mix well. Leave it at room temperature to allow the flavors to blend for at least 8 hours.
Notes
- You can keep it in an airtight container at room temperature for up to 2 weeks. Avoid storing in the refrigerator as it will absorb moisture.
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