Simple and quick to cook, Simmered Shredded Kelp (Konbu) is a healthy side dish that is handy to have in the fridge. You will be surprised to learn that Simmered Shredded Kelp is filling but the total calories are so low.
The prep time does not include the time to soak the dried shredded kelp.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 100g / 3.5oz rehydrated shredded kelp (note 1)
- 80g / 2.8oz carrot cut to 4cm / 1½" long 3mm / ⅛” thick batons
- 2 small chikuwa sliced into 3mm / ⅛” thick rings (note 2)
- 2 tsp oil
- 200ml / 6.8oz dashi stock
- 2 tbsp soy sauce
- 1½ tbsp mirin
- 2 tsp sugar
-
Heat oil in a saucepan over medium heat. Add carrots and chikuwa pieces to the pan and sauté until the ingredients are coated with oil.
-
Add the Simmering Broth to the pan and mix, ensuring that the sugar dissolves.
-
Add the kelp and mix.
-
Place a drop lid over the ingredients, reduce the heat to medium low and cook for about 4 minutes.
-
Check the amount of broth left in the pan. If quite a bit of broth is still left, remove the drop lid and cook for another minute until a very small amount of liquid is left in the pan. If there is not much liquid is left, place a lid (not drop lid) on to avoid evaporation of the liquid and cook one more minute with low heat.
-
Turn the heat off. Transfer to a large serving bowl to share or individual small bowls.
1. You can buy dried shredded kelp in a pack at Japanese/Asian grocery stores. See the sample phots in post.
I used a Japanese brand of dried shredded kelp that was 8g / 0.3oz in its dried state.
If using a Chinese brand, which has thicker strands, you will need about 20g / 0.7oz of dried kelp. Cut strands into half after rehydrating as they are very long.
You can also make julienned kelp at home. Please visit Konbu Seaweed Salad with Cucumber. The section HOW TO PREPARE KONBU FOR THE SALAD shows how to make kelp strips from a sheet of kelp.
2. Each small chikuwa weighs about 25g / 0.9oz. If you are using large chikuwa, you may want to halve it vertically then slice it. Substitute it with aburaage to make it vegetarian, with vegetarian dashi stock such as konbu dashi and shiitake dashi.
3. Simmered Shredded Kelp keeps 3-4 days in the fridge and 1 month in freezer.
4. Nutrition per serving assuming 3 servings.
serving: 136g calories: 109kcal fat: 5.1g (8%) saturated fat: 0.6g (3%) trans fat: 0.0g polyunsaturated fat: 0.9g monounsaturated fat: 3.2g cholesterol: 10mg (3%) sodium: 746mg (31%) potassium: 278mg (8%) carbohydrates: 11g (4%) dietary fibre: 1g (4%) sugar: 7.4g protein: 4.4g vitamin a: 90% vitamin c: 4.4% calcium: 1.6% iron: 2.1%