How to Make Shio Kombu (Salted Kelp)
Shio Kombu combines the umami of kombu with a mildly salty flavor, making it a delicious and savory condiment. It is not only a perfect accompaniment to rice but also a versatile seasoning for dishes such as stir-fries and salads.
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Servings: 4
Ingredients
- 2.7 oz kombu (kelp), either soaked in water or leftover after making dashi stock (equivalent to about 0.53 oz/15 g of dried kombu before soaking or making dashi)
Seasonings:
- 1 tsp mirin
- ½ tsp sugar
- 1 tsp rice vinegar
- 1 Tbsp soy sauce
Finishing touches:
- 1 tsp salt (finely ground or powdered)
- ½ tsp sugar (finely ground or powdered)
Instructions
- Rinse the kombu under running water to reduce some of the sliminess (it won't come off completely). Cut the kombu into pieces less than 2 inches (5 cm) wide, then slice them into long, thin strips.
- Combine the kombu and seasonings (mirin, sugar, rice vinegar, and soy sauce) in a pot. Cook over low heat, stirring occasionally to prevent burning, until almost all of the liquid has been absorbed.
- Crumple a sheet of parchment paper and spread it out, then arrange the kombu on top without overlapping as much as possible. Bake it in the oven (or toaster oven) at 212℉ (100℃) for 30 minutes without preheating, until the kombu is semi-dry.
- Remove the kombu from the oven and let it cool. Once cooled, place it in a plastic bag along with finely ground or powdered salt and sugar for the finishing touches, then shake or mix well. Leave it at room temperature for at least 8 hours to allow the flavors to blend.
Notes
- You can keep it in an airtight container at room temperature for up to 2 weeks. Avoid storing it in the refrigerator, as it will absorb moisture.
Nutrition
Calories: 10.35kcal Carbohydrates: 2.15g Protein: 0.54g Fat: 0.03g Saturated Fat: 0.01g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.003g Sodium: 863.24mg Potassium: 13.19mg Fiber: 0.09g Sugar: 1.41g Vitamin A: 4.36IU Vitamin C: 0.11mg Calcium: 7.67mg Iron: 0.22mg
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