Here’s a tasty way of using kelp left over from stock making. There’s a hint of aniselike flavor to the dark, lustrous sea vegetable and the dried mushrooms add a lusty earthiness to the dish. Garnished with roasted sesame seeds, a small mound of these slivered vegetables makes a tasty and nutritious accompaniment to plain steamed rice.
Cut the kelp into strips about
Soak the dried mushrooms for at least 20 minutes in warm water to cover. Save this soaking liquid. Remove the stems and save them for enriching stock, if you wish, or discard. Rinse the caps under cold water, being careful to remove any gritty material that might be clinging to the undersides. Slice the caps into
In a small saucepan, combine
In a small, dry skillet, roast the sesame seeds over medium-high heat for 30–40 seconds until they begin to color slightly or a few pop. Shake the pan to keep the seeds in motion. Toss half of the seeds into the mushroom and kelp mixture, reserving the remaining seeds for a last-minute garnish.
© 1985 Elizabeth Andoh. All rights reserved.