How to Cook Tasty Shio-Kombu & Atsuage Tofu Stir-Fry

Shio-Kombu & Atsuage Tofu Stir-Fry. Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean. Sold by OOKINI Japan and ships from Amazon Fulfillment.

While this mineral is essential for normal growth and development, the levels in kombu can cause. In this case, Shio Kombu is the main ingredient. Sprinkle the salted kelp on the rice and pour hot Japanese green tea abundantly, and you can easily enjoy tasty Shio Kombu Ochazuke with umami of kelp. You can cook Shio-Kombu & Atsuage Tofu Stir-Fry using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Shio-Kombu & Atsuage Tofu Stir-Fry

1. You need 15 grams of Shio-kombu.
2. It's 2 of blocks Atsuage (silken).
3. Prepare 1/4 of Carrot.
4. It's 1 bunch of Green onions (finely sliced).
5. Prepare 1 tsp of Grated ginger.
6. It's 1 tsp of Mirin.
7. It's 2 tsp of Sesame oil.

How to: Homemade shio kombu or kombu no tsukudani. Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty.

Shio-Kombu & Atsuage Tofu Stir-Fry step by step

1. Roughly dice the carrot..
2. Stir-fry the carrot in a saucepan with some sesame oil over medium heat for 1-2 minutes..
3. Rip the atsuage into small pieces (smaller than bite-sized) and add to the pan from Step 2. Stir-fry for 1 minute..
4. Lastly, add the shio-kombu, green onions, grated ginger, and mirin, and briskly toss to complete..

Shiokombu is strips of kombu that have been boiled in soy sauce and other ingredients, dried and then cut into pieces. Shiokombu is often a prestige gift during formal gift-giving seasons in Japan. In Japan, Shiokombu is often used as an accompaniament to rice. This Japanese recipe is a rice ball stuffed with seasoned edible kelp which is called Shio Kombu. The rice used for this rice ball recipe is also seasoned.