Stir until the sugar and salt have dissolved, then leave to cool. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at ...

It's also easy to make at home and customize to your taste. Plus, making your own will allow you to repurpose your kombu strips — and any bonito flakes left over from making dashi — rather ...

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

The kombu will triple in size. Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not ...

2. Cut the bacon into 1cm wide strips. Cut the mizuna into 3cm lengths. 3. For the warishita, add the kombu dashi, mirin, sake, sugar and salt in a bowl. Mix well. 4. Dry-fry the bacon and add the ...

Add strips of dried, greenish-brown kombu to Asian-inspired broths for a hit of savory flavor and extra nutrition, Reisdorf recommends. You can crush nori into fine flakes and sprinkle over salads ...