Kombu salad

Delicious and refreshing starter that goes with any Asian meal.

Makes 2 to share as an appetizer or condiment.


  • 1 piece of 10cmx10cm Kombu
  • 2 tsp plain, unseasoned rice vinegar (not sushi vinegar)
  • 1 tbsp Mirin rice wine
  • 1.5 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame seeds
  • 2 tsp seasoned dried seaweed (typically served on rice or mixed with rice balls)

Before serving:
Pinch of toasted ground Sichuan peppercorn

Recipe Preparation

Use a clean, dry kitchen cloth to lightly clean the kombu surface, making sure that you keep the white powdery dust. This dust is not dirt, just salt from the dehydration process.
Bring a pot of water to boil. Add kombu pieces to water, then turn off heat. Let them soak for 5-10 minutes until kombu rehydrates and is soft.
Remove kombu from pot, and drain using a sieve. You may keep the kombu water for dashi later.
Roll kombu tightly like a Swiss roll and thinly shred it with a knife, into thin pieces approximately 1/4-1/3 cm. Put shredded kombu in a small bowl.
Add all the remaining ingredients and toss until well combined, then refrigerate. Serve as a starter or together with rice and other hot dishes. The mixture will stay fresh in the refrigerator for about 3 days.

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