Kombu Carrot Saute
Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.
- Yield: 3 Servings 1x
- Category: Side Dish
Scale
Ingredients
- one 6” piece Emerald Cove Pacific Kombu
- 2 quarts water
- ½ lb carrots
- ½ tsp fresh grated ginger
- 2 tbsp soy sauce
- 2 tbsp Emperor’s Kitchen Organic Toasted Sesame Oil
- 1 tbsp sesame seeds
Instructions
- Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
- Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
- Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
- 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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