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Cooked Kelp
(Tenjo Kombu)
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| What You Need: |
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1 large sheet packaged kombu (dried kelp), washed in cold running water
¼ cup rice vinegar, or substitute ¼ cup mild white vinegar
3 tablespoons sugar
2 tablespoons Japanese all-purpose soy sauce
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| How To Cook: |
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1. Place the sheet of kombu in a pan large enough to hold it flat and cover with cold water. Soak it for 8 hours or overnight at room temperature.
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2. Remove the kombu from the water, and cut it into 8 pieces with a sharp, heavy knife. Pour 2 cups of the soaking water into a 1-quart saucepan, add ¼ cup vinegar and the cut-up kombu and bring to a boil.
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3. Reduce the heat to its lowest point cover the pan, and simmer for 1 hour, or until the kombu is tender. Then stir in the sugar and soy sauce, replace the cover, and simmer for another 20 minutes.
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4. By now most of the liquid should have cooked away. Let the kombu rest off the heat for 20 minutes before removing the cover.
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5. Serve as part of a picnic box or Japanese meal.
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