HOW TO MAKE SEAWEED SALAD | RECIPE TO REUSE KOMBU (海藻サラダ)
LAY HO MA everyone! I’ve been making a lot of ramen lately, and naturally I’ve been using a lot of expensive Japanese and Korean kombu. The funny thing is that in Japanese cuisine, kombu isn’t really eaten – just used mainly to make dashi (broth). Kombu is considered to be the king of all seaweed types, and I definitely could not bring myself to tossing these guys after using in stock. Join me in this episode and learn how to make kombu seaweed salad. Lets begin.
Ingredients:
3 cups sliced kombu
1 cup sliced carrot
1 cup sliced daikon
4 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp cane sugar
1 tbsp sesame oil
1/4 cup white sesame seeds
Directions:
1. Chop the kombu into thin strips (really thin!)
2. Place the sliced kombu into a large mixing bowl. Rinse out the goopy-ness with cold water
3. Combine the soy sauce, rice vinegar, cane sugar, and sesame oil. Pour over the seaweed
4. Thinly slice the carrot and daikon into strips. Add into the salad
5. Add the white sesame seeds into the salad. Mix the salad well
6. After plating, sprinkle a little more white sesame seeds before serving
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Recipe Video:
