Goma Kombu
Goma Kombu
Ingredients
- 1 piece kombu, used for dashi
- 400 ml water
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Take the kombu that has already been used to make Japanese broth "Dashi".
⏱️ 1 min
- 2
Slice the kombu into thin strips, approximately 1/4-inch wide and 1 to 2 inches long. This will help it absorb the flavors and become tender.
⏱️ 10 min
- 3
Place the sliced kombu into a medium-sized pot.
⏱️ 1 min
- 4
Add 400 ml of water to the pot, ensuring there is enough water to cover the kombu. Bring the water to a rolling boil over high heat.
⏱️ 5 min
- 5
Once the water is boiling, add 2 tablespoons of sugar to the pot.
⏱️ 1 min
- 6
Next, add 2 tablespoons of soy sauce to the mixture.
⏱️ 1 min
- 7
Stir all the ingredients together well to combine the sugar and soy sauce with the kombu and water.
⏱️ 1 min
- 8
Reduce the heat to medium and simmer the mixture for about 20 minutes, or until most of the liquid has evaporated and the kombu is tender and glossy. Stir occasionally to prevent sticking.
⏱️ 20 min
- 9
Once the liquid has mostly evaporated, sprinkle 1 tablespoon of sesame seeds over the kombu. You can adjust the amount of sesame seeds to your preference.
⏱️ 1 min
- 10
Stir the sesame seeds into the goma kombu until evenly distributed.
⏱️ 1 min
- 11
Remove from heat and let cool slightly before transferring the finished goma kombu into an airtight jar or container for storage. It can be stored in the refrigerator for several days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Goma Kombu
- 1 piece kombu, used for dashi
- 400 ml water
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Take the kombu that has already been used to make Japanese broth "Dashi".
⏱️ 1 min - 2
Slice the kombu into thin strips, approximately 1/4-inch wide and 1 to 2 inches long. This will help it absorb the flavors and become tender.
⏱️ 10 min - 3
Place the sliced kombu into a medium-sized pot.
⏱️ 1 min - 4
Add 400 ml of water to the pot, ensuring there is enough water to cover the kombu. Bring the water to a rolling boil over high heat.
⏱️ 5 min - 5
Once the water is boiling, add 2 tablespoons of sugar to the pot.
⏱️ 1 min - 6
Next, add 2 tablespoons of soy sauce to the mixture.
⏱️ 1 min - 7
Stir all the ingredients together well to combine the sugar and soy sauce with the kombu and water.
⏱️ 1 min - 8
Reduce the heat to medium and simmer the mixture for about 20 minutes, or until most of the liquid has evaporated and the kombu is tender and glossy. Stir occasionally to prevent sticking.
⏱️ 20 min - 9
Once the liquid has mostly evaporated, sprinkle 1 tablespoon of sesame seeds over the kombu. You can adjust the amount of sesame seeds to your preference.
⏱️ 1 min - 10
Stir the sesame seeds into the goma kombu until evenly distributed.
⏱️ 1 min - 11
Remove from heat and let cool slightly before transferring the finished goma kombu into an airtight jar or container for storage. It can be stored in the refrigerator for several days.
⏱️ 2 min