Konbu Seaweed and Cucumber Salad

Method6 steps · about 3 hr 20 min

1. 1

   Step 1: Put all 25 g dry whole konbu in a saucepan with all 3 cups water, using 250 ml cups. If necessary, cut the kelp into two or three large pieces to fit. Leave to soak for 3 hours.

   Soak the whole konbu · 180 minUses 25 g dry whole konbu (kelp), preferably one full-width piece · 3 cups water for soaking and heating the konbu (250 ml cups); the broth is kept separate from the salad

2. 2

   Step 2: Heat the saucepan of soaked konbu and water from step 1. As soon as small bubbles begin to appear at the bottom, turn off the heat and lift out all the softened konbu; drain it. Keep the broth separate: if saving it as dashi for another dish, cool promptly and refrigerate, then use within 3 days.

   Uses complete soaked whole konbu in its soaking water

   
3. 3

   Step 3: Roll the softened, drained konbu from step 2 lengthwise, then flatten the roll to make about three layers. Slice finely across the roll into thin strips; this cuts across the kelp fibres for a softer texture.

   Uses complete softened konbu, lifted and drained from its separate broth

   
4. 4

   Step 4: Put all the julienned konbu from step 3, 2.5 oz cucumber matchsticks and 2 tsp grated ginger in a bowl and mix well.

   Uses complete finely sliced softened konbu · 2.5 oz cucumber, cut into 3 mm-thick, 5 cm-long matchsticks · 2 tsp grated ginger

   
5. 5

   Step 5: Add all 1 tbsp ready shiro dashi concentrate, 1 tsp soy sauce and 2 tsp rice wine vinegar to the salad from step 4. Toss to coat evenly.

   Uses complete konbu, cucumber and ginger salad · 1 tbsp ready shiro dashi concentrate · 1 tsp soy sauce · 2 tsp rice wine vinegar

   
6. 6

   Step 6: Divide all the dressed salad from step 5 between four small salad bowls. Top with finely julienned white scallion if desired.

   Uses complete dressed konbu and cucumber salad · Finely julienned white scallion, optional, to garnish