Shio Kombu (Seasoned and Baked 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.
Ingredients
- 2.7 oz. (75g) kombu (kelp) that has been used to prepare dashi broth (Equivalent to approximately 0.53 oz (15g) of dried kombu before making dashi.)
Seasonings:
- 1 tsp mirin
- ½ tsp sugar
- 1 tsp rice vinegar
- 1 Tbsp soy sauce
For the finishing touch
- 1 tsp salt (fine, powdery grains are recommended)
- ½ tsp sugar (fine, powdery grains are recommended)
Instructions
- Rinse the kombu under running water to reduce some of its sliminess (it will not 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 the seasonings (mirin, sugar, rice vinegar, and soy sauce) in a pot and cook over low heat while stirring to prevent burning, until almost all the seasoning liquid 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 (or toaster 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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