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–+ servings

Kinpira Kombu (Using Leftover Dashi Kombu)

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Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 2
Author: Juri Austin
Made kombu dashi? Use the leftover kombu to make this quick and easy kinpira kombu—stir-fried in a sweet and savory sauce. With just a few simple ingredients, it makes a delicious side dish in no time!
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Kinpira kombu served on a plate.

Equipment

  • Small flyring pan

Ingredients
  

  • 50 g Leftover Kombu, leftover after making dashi
  • ½ Carrot
  • 2 tsp Sesame Oil
  • ½ Dried chili pepper
  • 1 Tbsp Sake
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 tsp Toasted Sesame Seeds

Instructions
 

  1. Prep the Ingredients: Slice the kombu and carrot into thin strips. Remove the seeds from the dried chili pepper and chop it into small pieces.
  2. Stir-Fry: Heat sesame oil in a frying pan over medium heat. Add the chopped chili pepper, kombu, and carrot. Stir-fry for 2–3 minutes, until the carrots start to soften.
  3. Add Seasonings: Pour in the sake, mirin, and soy sauce. Continue cooking, stirring occasionally, until the liquid has mostly evaporated and everything is well coated.
  4. Finish and serve: Sprinkle with toasted sesame seeds and give it a quick toss. Transfer to a serving dish and enjoy!

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
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Nutrition

Serving: 1servingCalories: 86kcalCarbohydrates: 9gProtein: 2g

This nutritional information is estimated and provided for general reference only.

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