Published: 03/17/2006 - Updated: 09/06/2018
Nishime Kombu seaweed provides iodine, potassium and gives flavor, softens and sweetens. It helps remove cholesterol, favors the control of blood pressure, streamlines the work of the intestines and facilitates the absorption of strontium and cadmium. To use it we must leave to soak 5 to 10 minutes and simmer 15 to 20 minutes. Ideal to cook with vegetables and cereals.
Dashi (Japanese soup)
- 1 square of kombu, about 15 cm
- 20 grs. of shredded dried bonito (katshuobushi)
- 1 liter and quarter of water
- At square of kombu, from all sides, do some cuts of a few centimeters deep, to make a kind of fringe.
- In a saucepan put 1 liter and quarter of water, add kombu and bring water almost to boiling heat.
- Draw the kombu just before water begins to boil.
- Now cook shredded bonito.
- For the two minutes of cooking, remove from the heat and let stand until lukewarm.
- Strain broth and you have the stock ready for use in the preparation that needs it.
- Kombu (2 or 3 cm. Per person)
- 2 cups of noodle soup
- 1 leek
- 1 carrot
- A branch of celery
- Place the kombu to soak in a liter of water for 1 ½ hours.
- Cut all vegetables into small pieces (julienne type), less celery.
- Remove kombu water and chop into small threads, bring the water to boiling and steeping in it enter the seaweed and the minced celery and continue cooking 25 minutes.
- Sauté vegetables in oil, add vegetables and noodles to soup, cook 15 minutes more.
- Season with salt before serving, remove the celery and sprinkle with chopped parsley.
Mugi Miso Soup
- Mugi Miso (barley miso)
- garlic cloves
- Two strips of Kombu seaweed
- A pinch of thyme
- Soak Kombu during the 10 minutes. Cut all vegetables into pieces and put in pot with water pressure as the amount of algae.
- Add to pieces. Cook for ten minutes and remove from heat. When you can remove the lid, take a little broth and mix a teaspoon of miso for ¼ liter of soup. When well diluted, add the remaining soup and mix everything.
- This soup can be taken with the vegetables sliced, mashed or strained as a broth.
Azukis with Kombu and Pumpkin
- 1 cup of Azukis
- Kombu seaweed to taste
- Pumpkin, 250 grams
- 2 Onions
- 1 Turnip
- 1 Bay leaf
- virgin olive oil
- 2 tablespoons of soy sauce
- 1 teaspoon of Chives
- Salt to taste
- Soak the azukis in water from the day before. Heat oil in a pan and sauté chopped onions until transparent. Add azukis drained, peeled and chopped turnip, seaweed cut into pieces of 1.5 cm, Bay leaves, salt and cover with clean water. Cook over low heat for 1 hour.
- Add the chopped pumpkin and keep on the fire until soft.
- When everything is white, add the soy sauce, cook 2-3 minutes more and turn off heat. Serve with chopped chives and slices of hard-boiled egg (optional).
Brown Rice with Kombu Algae
- 1 cup of organic brown rice
- 1 1/2 cup of water
- a pinch of unrefined sea salt
- 1 piece of kombu to approx. 8 cm.
- 2 drops of sesame oil
- Wash the rice and cook, preferably in a pressure cooker.
- Add water, salt, kombu and oil. Cover. Boil over high heat and then lower the flame and cook under a heat diffuser over an hour.
- Do not open the lid while cooking. When it is ready, open the lid and stir gently with a wooden spoon. Back to cover and let stand for 5 minutes.
- 2 cups of chickpeas cooked with kombu seaweed
- ¼ kg of carrots
- ¼ kg of potatoes
- vegetable oil or salad dressing
- Parsley, chives, black olives
- lemon juice and salt to taste
- Cook potatoes and carrots in very little water. Mix with cooked chickpeas and olives.
- Make a sauce with olive oil, parsley, salt, chopped chives, lemon juice. Mix everything.