If you haven't bought it yet, you might be missing out! A simple side dish recipe for "Kiri Kombu" that can also be used as a snack and is seriously delicious

Hello. I am Ayumi Nakaganji, a chef.

"Kiri Konbu (chopped konbu)" is konbu that has been cut into thin strips. In the Tohoku region, it is affectionately known as "Suki Konbu."

There are both fresh and dried varieties, but the supermarket near my house often carries the fresh ones, and I like them because they have a great texture.

Another great thing about it is that it contains nutrients such as dietary fiber, potassium, and iron, which are important to consume regularly. (*1)

So this time, we will introduce recipes using raw "Kiri Kombu". It is generally simmered together with fish paste, but you can also heat it quickly to take advantage of its texture and make it into salads and namul.

1: An addictive taste! "Tuna mayonnaise salad with shredded kelp and new onions"

Combine it with new onions, which are becoming more and more available, and tuna for a salad. This combination is addictive.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Cut kelp (raw) ・・100g
1/2 medium-sized new onion
A Can of tuna (boiled)...1 can
A Mayonnaise...2 tablespoons
A Wasabi・・・1/2 to 1 teaspoon
Salt and pepper...a little
Soy sauce...a little

<How to make>

(1) Thinly slice the spring onion, spread it on a tray, and leave it for 10 minutes to remove the spiciness. Bring a pot of water to a boil, add the cut kelp, and boil for about 30 seconds. Drain in a colander to remove the heat, thoroughly wipe off the water with kitchen paper, and cut into bite-sized pieces.

(2) Add (1) and A to a bowl and mix well. Season with salt, pepper, and soy sauce.

The unique aroma of kelp is reduced by the tuna mayonnaise. This time, wasabi is added, but it also goes well with whole grain mustard or Japanese mustard.

The key is to thoroughly remove the moisture from the kelp so that the flavor doesn't become diluted.

I don't recommend soaking new onions in water as they will become watery. Leaving them exposed to air will reduce their spiciness and bring out their sweetness.

2: You won't be able to stop eating! "Stir-fried Shredded Kombu Namul"

Although it looks plain, the unique texture and the aroma of sesame oil and garlic make it a great snack, so be careful not to eat too much! It disappears pretty quickly, so I recommend making a lot and storing it. Eat it within about 3 days.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Cut kelp (raw) ・・120g
Garlic (minced)・・・1 tsp
1 tablespoon ground white sesame seeds (sesame seeds are also acceptable)
Sesame oil...1/2 tablespoon
Chicken stock powder (granules)...1 teaspoon
Salt...1/5 teaspoon
Korean chili pepper (coarsely ground) - appropriate amount if available

<How to make>

(1) Place the cut kelp in a colander and wash it thoroughly, then drain it thoroughly and cut it into bite-sized pieces using kitchen scissors.

(2) Add sesame oil and garlic to a frying pan and place over medium heat. When the garlic has browned slightly and is fragrant, add the cut kelp and continue to stir fry.

(3) After frying for about a minute, add the chicken stock powder and salt and stir fry to taste. Add the ground white sesame seeds and Korean chili peppers and stir fry briefly.

You can also add some thinly sliced chikuwa to make it even more delicious.

Along with wakame seaweed and mekabu seaweed, why not try adding kiri kombu to your seaweed repertoire? (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)
* Any secondary use of the content of this site (images, text, etc.) such as duplication, reproduction, diversion, modification, etc. without permission is strictly prohibited. If found to be in violation, legal action may be taken.

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