Reusing Kelp after making Dashi 1

Kelp is rich in soluble fibre and minerals, so don’t waste the kelp left after making the stock!it!
Let’s turn it into a delicious topping for rice.
However, it’s also high in iodine, so if you’re not used to eating seaweed, enjoy it in moderation.

What You’ll Need
50g Kelp used to make the stock
300ml~400ml water + 1Tbsp(20ml) vinegar
Seasoning: 1 Tbsp each of sugar, sake, mirin & soy sauce

Method
1.Cut the kelp into thin strips. Simmer the kelp with water and vinegar until soft. Add a little more water if needed.
2.Add the remaining seasonings and cook until almost all the liquid has evaporated. Enjoy with rice or in onigiri (rice balls).
*Store in the fridge for up to 1 week.

learn more about cooking with kelp
sumiskitchen.com/en/

昆布は水溶性食物繊維やミネラルが豊富なので、捨てないで！
ご飯のおいしいお供に変身させましょう。

材料
だしを取った後の昆布　50g
水　300〜400ml
酢　1Tbsp (20ml）
調味料
砂糖・酒・みりん・しょうゆ　各1Tbsp(20ml)

作り方
1.昆布を細切りにします。
水と酢を加え、昆布が柔らかくなるまで煮ます。必要に応じて水を少し足してください。
2.調味料を加え、ほとんど水分がなくなるまで煮詰めます。
*冷蔵庫に保存し一週間で食べきりましょう。