Kombu Celery Recipes

KOMBU CELERY

Kombu Celery image

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you'll forget they're made from vegetables.

Yield Serves 4

Number Of Ingredients 5

Ingredients

5 celery stalks, strings removed, cut into 3x1/2-inch sticks
1 tablespoon furikake
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
Toasted sesame seeds (for serving)

Steps:

Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds.

KONBU DASHI

Konbu Dashi image

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Provided by Rachael S.

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 30m

Yield 4

Number Of Ingredients 2

Ingredients

1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Steps:

Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Nutrition Facts : Calories 0.7 calories, Carbohydrate 0.1 g, Sodium 14.5 mg

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