SUPER CRUNCHY Japanese style Seaweed (Kombu) Salad Recipe

By Yeung Man Cooking · 90 min

Ingredients

Instructions

1. Peel the daikon and roughly chop half of it, and roughly chop one carrot.
2. Put the chopped daikon, carrot, dried shiitakes, kombu, water and black peppercorns into a medium pot. Cover and bring to a boil.
3. While it heats, cut the remaining daikon and carrot into thin matchsticks and put them in a large mixing bowl.
4. When the water boils, remove the kombu. Keep the vegetables simmering for another 20 minutes or 1 hour.
5. Rinse the kombu in cold water, stack a few sheets together and roll them up.
6. Thinly slice the kombu, repeating with the rest. Put the slices in a colander, rinse well with cold water and drain, then add them to the mixing bowl.
7. Whisk together the soy sauce, rice vinegar, cane sugar and toasted sesame oil. Pour half over the salad, taste, and add more dressing if you like.
8. Add the toasted white sesame seeds, toss and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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