Savory kelp relish (Tsukuda ni kombu) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 216) by Andrea Nguyen

  • kelp
  • mirin
  • Show all ingredients...
  • Serves : ? cup

  • EYB Comments

    Use the kelp/kombu leftover from making "Dashi stock" recipe on P215. Can substitute Korean soy sauce for Japanese soy sauce. See recipe notes for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Silken tofu and seasoned soy milk hot pot (Tofu tousui); Essence of tofu ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use the kelp/kombu leftover from making "Dashi stock" recipe on P215. Can substitute Korean soy sauce for Japanese soy sauce. See recipe notes for variations.

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