bought a package of them for dinner tomorrow and just realized... i have no idea how to make them
you prep kombu for dashi i know you soak them and then gently heat the water to about 100*F... do i do the ssame things and then just add them back when the soup is done to heat up?How do i prepare/cook kombu bowties?
i would scoup them out after about 10 minutes on the stove so that the kombu doesn't over cook. or, i would take out all but one piece so that the flavor can brew up more in the dashi. then i would chop up the kombu that i took out and add it to the dashi when you're ready to eat and serve it over rice....mmmm, sounds so comfy!!
here's a recipe i found that calls for kombu. it looks good and im kinda tempted to try it now.
1 x (3") piece kombu
4 cup Water
1 cup Diced onions
1/2 cup Diced carrots
1/2 cup Shredded green cabbage
1/2 cup Diced potatoes
1/2 cup Sliced mushrooms
1 tbl Plain sesame oil
2 tsp Garlic powder
1 tsp Dried basil
1/2 cup Kasha
1/2 cup Frozen lima beans
1/2 cup Sauerkraut, pressed dry
1 1/2 tsp Miso
How to cook :
Place kombu in water for 10 minutes to reconstitute it.
Remove kombu, chop and set aside, reserving water.
Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.
Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.
Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.
Simmer until beans and kasha are cooked, about 8 minutes.
Serve hot.HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.