Kombu Carrot Saute

Kombu Carrot Saute Recipe
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Kombu Carrot Saute

Kombu Carrot Saute Recipe

Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.

  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x
  • Category: Side Dish
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Ingredients

Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.

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Aduki Bean and Winter Squash Stew

 

aduki-bean-squash

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Aduki Bean and Winter Squash Stew

aduki-bean-squash

Cozy up to a warming bowl of this satisfying stew made with aduki beans and sweet winter squash. It’s delicious!

  • Author: Great Eastern Sun
  • Yield: 6-8 Servings 1x
  • Category: Soups & Stews
  • Cuisine: Japanese
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Ingredients

Instructions

  1. Soak beans overnight. Discard soaking water and bring beans to boil with 6 cups filtered water and kombu. Lower heat and pressure cook for 20 minutes or 60 minutes stovetop.
  2. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender.
  3. Using some of the bean liquid, dilute the miso.
  4. Add the sesame oil and ginger juice (peel and grate the ginger, then using hands, squeeze out the juice) to the pot and heat for 5 minutes, stirring occasionally.

 

 

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Pressed Salad with Miso Master Organic Tamari

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Pressed Salad with Miso Master Organic Tamari

Pressed salads are a traditional Japanese dish that involves simple pickling in a salty seasoning brine for a minimum of 30 minutes to 3 hours. This tasty Pressed Salad recipe is seasoned with our tasty Miso Master Organic Tamari for that unique umami flavor. Enjoy!

  • Author: great eastern sun
  • Yield: 2 servings 1x
  • Category: Salad
  • Cuisine: Japanese
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Ingredients

 

Instructions

  1. Cut cucumbers into thin diagonal slices (if using regular cucumbers, peel and seed before slicing).
  2. Place radish and cucumber in a bowl, sprinkle with ½ tsp salt, toss, and let sit 10 minutes. Rinse with cold water and gently squeeze to extract excess water.
  3. Cut kombu into very fine threads with scissors. Add kombu and ginger to cucumber and radish and mix well.
  4. Combine remaining ingredients and slowly pour over vegetables.
  5. Put a small plate or other lid on vegetables and press with a 2 pound weight.
  6. Place in a cool, dark place for 3 hours (refrigerate if you do not have a cool place).
  7. Toss finished salad with a little of the liquid left after pressing, place in small, individual bowls, and serve.

Notes

Pressed Salads are a tasty way to enjoy vegetables by adding a quick and slight fermentation to that adds flavor and enzymes that aid in digestion. 

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Kombu and Sweet Potatoes

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Kombu and Sweet Potatoes

  • Yield: 4 Servings 1x
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Ingredients

Instructions

  1. Rinse kombu, drain, and cut into 1″ long strips.
  2. Cut Sweet Potatoes into ½” rounds.
  3. Place kombu strips, sweet potatoes, and water in pot and bring to boil. Reduce heat and simmer, covered for 10 minutes. Stir in rice syrup, cover, and simmer 10 minutes more.
  4. Now add shoyu, cover and continue to simmer until potatoes are tender (3 to 5 minutes).
  5. Serve hot sprinkled with sesame seeds.

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