Jeffrey Alford, Naomi Duguid

Back Kombu Relish

Preparation info
  • Makes about

    ¾ cup

    relish
    • Difficulty

      Easy

Appears in
top 1000Seductions of Rice
Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

Leftover kombu can be rinsed and saved in the refrigerator to make this thick, good-tasting relish, or you may have just used some kombu, but need more to make this recipe. If so, just drop the number of fresh sheets you need into boiling water for twenty seconds, then remove. This is delicious as a condiment for rice.

Ingredients

  • 4 to 6 sheets moist, previously simmered kombu
  • 2 cups water
  • 2 tablespoons

Method

Rinse the kombu and squeeze out the excess water. Pull the kombu into a mound and finely chop. You will have about 1 cup kombu shreds.

Place the water and vinegar in a small heavy nonreactive saucepan and bring to a boil. Add the chopped kombu and simmer over low heat for 1 hour, stirring occas