SUPER CRUNCHY Japanese style Seaweed (Kombu) Salad Recipe
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YouTubeYeung Man Cooking
SUPER CRUNCHY Japanese style Seaweed (Kombu) Salad Recipe
LEARN HOW TO MAKE A REFRESHING CRUNCHY KOMBU SEAWEED SALAD RECIPE AT HOME! LAY HO MA! This salad is one of my all time favourites - it's sweet, salty, tangy, has that incredible umami, and it's addictively crunchy! Join me in this episode and learn how to make this delicious kombu seaweed salad just like the one at the sushi restaurants - wait ...
102.6K viewsSep 15, 2021
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Full recipe by @ericjoonho 1 (5-inch) square kombu (dried kelp) 1 tablespoon sake 1 tablespoon mirin 5 grams wakame (dried seaweed), crushed (¼ cup) 2 cups loosely packed katsuobushi (often labeled “bonito flakes”) 1 (14-ounce) package silken tofu, drained ¼ cup miso (white or red; see Tip), plus more to taste 1 large scallion, thinly sliced Step 1 Make dashi, the soup base, by soaking kombu in 4 cups cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over hi
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Full recipe by @ericjoonho 1 (5-inch) square kombu (dried kelp) 1 tablespoon sake 1 tablespoon mirin 5 grams wakame (dried seaweed), crushed (¼ cup) 2 cups loosely packed katsuobushi (often labeled “bonito flakes”) 1 (14-ounce) package silken tofu, drained ¼ cup miso (white or red; see Tip), plus more to taste 1 large scallion, thinly sliced Step 1 Make dashi, the soup base, by soaking kombu in 4 cups cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over hi
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