Chewy Kelp and Popping Tobiko Salad
Repurposing Dried Kelp Used for Broth: Delicious Kelp and Tobiko Salad Recipe
Hello there! Do you usually discard the kelp after making broth? Not anymore! Gather your leftover kelp from the freezer and transform it into a chewy and flavorful ‘Kelp and Tobiko Salad’. This dish offers a delightful savory taste with every bite and makes a fantastic light meal or a unique side dish when you’re not feeling very hungry. It’s quick and easy to prepare, so let’s get started!
Main Ingredients- 50g dried kelp, leftover from making broth (frozen and then thawed)
- 5g fresh tobiko (flying fish roe), ensure it’s not fishy
Cooking Instructions
Step 1
First, prepare the kelp you’ve kept frozen. Place the thawed kelp in a pot, add 300ml of water and 1 tsp of vinegar. Vinegar helps to tenderize the kelp and remove any unpleasant odors. Begin to simmer the kelp over medium heat.
Step 2
Once the water starts boiling, add 3 Tbsp of sugar and 3 Tbsp of soy sauce. Reduce the heat to medium-low and let it simmer until the liquid has reduced by about half. Stir occasionally to prevent sticking. Simmering like this infuses the kelp with a wonderful umami flavor.
Step 3
When the liquid has reduced to roughly half its original volume, remove the kelp from the pot. Be careful not to over-simmer, as this can make the kelp tough. Drain the kelp well on a sieve. For best results, gently press with paper towels to remove excess moisture.
Step 4
Once the kelp is drained, thinly slice it into julienne strips. Slicing it thinly will result in a softer texture and allow the seasonings to penetrate better. Thicker strips offer a more pronounced chew, but feel free to adjust according to your preference.
Step 5
Add the 5g of tobiko to the julienned kelp and gently toss to combine. Using too much tobiko can make the dish overly salty, so use it judiciously. Use chopsticks to mix gently to avoid crushing the tobiko, preserving its delightful popping sensation. Enjoy your delicious Kelp and Tobiko Salad immediately!
