How to Make Shio Kombu (Salted Kelp)
Shio Kombu combines the umami of kombu with a mildly salty flavor, making it addictive. It is not only a perfect accompaniment to rice but can also be used for various purposes, such as seasoning stir-fries or salads.
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Servings: 4
Ingredients
- 2.7 oz kombu (kelp) used to prepare dashi broth (Equivalent to approximately 0.53 oz (15g) of dried kombu before making dashi per 4 servings.)
Seasonings:
- 1 tsp mirin
- ½ tsp sugar
- 1 tsp rice vinegar
- 1 Tbsp soy sauce
Finishing touch seasonings:
- 1 tsp salt (fine or powdered)
- ½ tsp sugar (fine or powdered)
Instructions
- Rinse kombu under running water to reduce some of its sliminess (it will not completely come off). Cut the kombu into pieces less than 2-inches (5cm) wide, and then slice it into long, very thin strips.
- Put the kombu and seasonings (mirin, sugar, rice vinegar, and soy sauce) in a pot. Cook over low heat while stirring to prevent burning, until almost all the seasoning liquid is absorbed.
- Crumple parchment paper and spread it out, then place 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 reaches a semi-dry state.
- Remove the kombu from the oven and let it cool. Once cooled, put it in a plastic bag along with powdery salt and sugar for finishing touches, 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 it in the refrigerator, as it will absorb moisture.
Nutrition
Calories: 19kcal
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