Konbu Salad
Greg Dunmore
This salad is one of my favorite ways to give a second life to the konbu left behind after making dashi. Thinly sliced and dressed simply with vinegar and soy sauce, the konbu becomes surprisingly crisp, flavorful, and satisfying. I tend to favor Rishiri Konbu for its slightly viscous texture, which reminds me of okra, but Rausu Konbu works beautifully as well. This recipe yields a small amount and is intended as a simple side dish or one course of a larger meal.
Ingredients
- 2 ounces rehydrated konbu, sliced super thin
- 1 ½ ounces cucumber, Japanese or Persian, sliced super thin
- 1 ounce carrot, peeled and sliced super thin
- 1 ounce daikon, peeled and sliced super thin
- ¾ ounce okra, sliced super thin (optional)
- 1 scallion (white & green parts), sliced super thin
-
4 teaspoons Iio Jozo Sushi Vinegar
-
½ tablespoon Suehiro Usukuchi Soy Sauce with Koji
Directions
Mix all ingredients together well and let sit for one hour. Taste to see if you need to adjust the seasoning since the vinegar and soy sauce will soak in.