Shio Kombu Condiment
This simple to prepare condiment is absolutely delicious and melts in the mouth. I recently made it for my daughter after she gave birth to twins, and she couldnt get enough of it. Shio kombu is a wonderful example of the savory taste known as umami.
Shio kombu offers a power punch of nutrition and minerals especially amino acids, digestive enzymes, iron, calcium, iodine, and fiber.
This lovely condiment can support
Strengthening the digestion and helping the elimination process
The thyroid and metabolism as it contains iodine - please note that only small amounts might be necessary for thyroid issues and for some thyroid diseases, kombu should be avoided altogether
Beautiful skin, hair, and nails
Strengthening the arteries
Lowering blood pressure
Here is the recipe
3 strips kombu*
1-2 tablespoons shoyu or tamari
1 tablespoon brown rice vinegar
Few drops sesame oil
1 teaspoon ginger juice – optional
*The Spanish kombu is much stronger tasting and salty than the Japanese one so it might need rinsing a few times before soaking
Place the kombu into a bowl and cover with water.
Let sit until soft enough to cut.
Remove and cut into small bite size pieces
Place the kombu back into the water.
Add the vinegar and let soak for at least 30 minutes
Place into a pan and bring to a boil over a medium flame.
Make sure there is enough water to cover the kombu
Add the shoyu and sesame oil.
Simmer on a very low flame for at least 30 minutes or until the kombu is very soft.
You might need to add a little more water if the kombu isn't soft enough. It should melt in the mouth.
When the kombu is ready the water should be almost all gone.
Add the ginger juice and mix through.
Serve a number of pieces on top of feshly cooked brown rice or other grains and vegetable dishes.
Store the shio kombu in a glass jar in the fridge. It will last at least 2 weeks although most likely it will be eaten quickly!
Enjoy!! Love Chef Mel xx