Simmered Mushrooms and Kelp

Shiitaké Kombu

Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

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.


  • about 100 square inches kombu (kelp), left over from making dashi (basic sea stock)
  • 1½-2 cups


Cut the kelp into strips about 2 inches long and inch wide. Fill a small saucepan with cups of cold water and