A few kombu strips in a pot of brown rice with the marvelous elements of kombu.
Kombu with Beans
Kombu does magic things with all types of beans, speeding cooking time, softening the beans, and thickening the broth. Kombu strips in beans become translucent, tender and tasty. A four-to-six-inch long strip of kombu will be sufficient for a large pot of beans.
Lu Ross of Lu's Kitchen, a small, excellent outdoor cafe in Mendocino, daily adds our kombu to the beans she serves in her delicious organic, vegetarian burritos and tacos. "Of course," says Lu, "I'm delighted to be using kombu, especially from our Mendocino Coast. When I began using kombu, people noticed a big difference. The kombu makes the beans more digestible. One woman who had been unable to eat beans is now able to, since I've been using your kombu."
Kombu broth created by heating kombu strips in water and removing the kombu just before the water boils is the basic japanese soup stock, dashi kombu. Kombu can be used in soups to nutritionally and flavorfully enrich the soup base. The kombu can be left in the soup, cut into thin strips and eaten, or can be removed and flavored in a marinade and served over rice. It would be a shame to throw away this rich, thick, tough vegetable, as many have done in the past.
Add 1 oz. of kombu to 6 cups of water. Bring to boiling and either remove the kombu and serve (for a very delicate broth) or boil for 30 minutes, cut the kombu into thin strips, return the strips to the broth and serve. Vegetables may be added to the broth during cooking. (Serves 4-6)
Two Kombu Marinades
These marinades are delicious as a garnish and enhancement of rice and salad (green, cucumber, potato, grain, or bean). They combine well with both hot and cold dishes. The broth is excellent as is or used in any soup.
Kombu with Soy Sauce & Honey
Boil 1/2 - 1 ounce kombu in 6 cups of water for 30 minutes. Cut kombu into thin (1/4 inch) strips. Add to 2 T. honey, 1 t. oil, 1/3 cup soy sauce, and 2 cloves of crushed garlic. Sauté all in a wok for 10 minutes to blend flavors, adding up to 1 cup kombu broth. Simmer with cover on wok to retain moisture during the last few minutes. Marinate in refrigerator for at least two hours (Serves 4-8)
Kombu with Ginger & Honey
Prepare kombu as in above. Add kombu to 2 T. honey, 1 T. crushed ginger, and the juice of 1 lemon. Mix well and let it marinate in the refrigerator for at least 2 hours.
Kombu Nutritional & Healing Notes