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Kombu salad with sesame seeds, fresh vegetables and coriander
Dark kombu seaweed salad glistening with dressing and toasted sesame seeds

Sesame kombu salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Japanese cuisine wastes nothing. Kombu boiled for soup stock (dashi) is often repurposed as 'Tsukudani': cooked in soy sauce and mirin until it becomes a dark, sticky, sweet-savoury delicacy. This version is a fresher, salad-like approach, but the flavour profile – the balance of sweet, salty and sour – brings the same harmony.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Saucepan
  • Chopping board
  • Pan for seeds

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Soak the kombu in water for 20 minutes, then boil in the same water for 15 minutes until tender. Drain (save the liquid for soup), and cut the kombu into thin strips.

Tip: If using leftover kombu from making dashi, skip the soaking and boiling, just slice it.
2 ✓

Toast the sesame seeds in a dry pan over medium heat, shaking constantly, until golden.

Tip: Be careful, sesame seeds burn in moments and become bitter!
3 ✓

Mix the soy sauce, mirin, rice vinegar and sugar in a bowl until the sugar dissolves.

Tip: Mirin gives a sheen and sweetness to the dressing.
4 ✓

Toss the kombu strips in the dressing. Let stand for 10 minutes.

Tip: The porous structure of the algae absorbs flavours.
5 ✓

Sprinkle generously with toasted sesame seeds and garnish with coriander before serving.

Tip: Sesame seeds are not just a garnish, but a texture element too.

Recipe FAQ

What can I replace Mirin with?
Mirin is sweet rice wine. It can be replaced with a little white wine and extra sugar, or simply a mixture of water and sugar, though the flavour won't be as complex.

Ingredients

  • 50 g Dried Kombu seaweed
  • 2 tbsp Sesame seeds (white)
  • 2 tbsp Rice vinegar
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin (sweet rice wine)
  • 1 tsp Sugar
  • 1 stalk Fresh coriander (for garnish)