Roasted Layered Kombu

• 50 ml (1¾ fl oz) grapeseed oil
• 3 sheets of dried layered Korean kombu

Put the grapeseed oil in a non-stick frying pan over medium–high heat and lightly pan-roast the kombu sheets until golden brown on both sides. Drain and allow to cool. Lightly crush. Store in an airtight container until required.