Recipe: Yummy Soy Sauce Marinated Ramps and Kombu

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Recipe: Yummy Soy Sauce Marinated Ramps and Kombu
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Recipe: Yummy Soy Sauce Marinated Ramps and Kombu Delicious, fresh and tasty.

Soy Sauce Marinated Ramps and Kombu. Great recipe for Soy Sauce Marinated Ramps and Kombu. I wanted to do something a little different than the typical soy sauce marinade. Depending on what seasoning you use, it can go with a variety of dishes.

Soy-pickled carrots and peanut crumb add texture and contrast to this fantastic, fusion dinner party dish.

The beef is served on short rib bones for extra theatre, but.

Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat.

You can cook Soy Sauce Marinated Ramps and Kombu using 3 ingredients and 8 steps. Here is how you cook that.

Ingredients of Soy Sauce Marinated Ramps and Kombu

  1. You need of bunches, depending on the size of the jar Ramps (or alpine leek).

  2. It’s of cm Kombu.

  3. You need of tablespoons, depending on the size of the jar Soy sauce.

Combine soy sauce, mirin and kombu in a small bowl.

Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days.

The yolks will firm up and darken over time, becoming quite hard in three days.

Tip Pour the soy-vinegar mixture over the cucumbers and cover the container.

Soy Sauce Marinated Ramps and Kombu instructions

  1. Wash the kombu or wipe with a damp paper towel and let it sit for 1 minute. (The picture shows thinly sliced kombu.).

  2. Use scissors to cut the kombu into thin strips..

  3. Wash and thoroughly dry the the ramps. Finely chop..

  4. Stuff a small jar with kombu, ramp stems, then ramp leaves..

  5. Pour the soy sauce on top, filling about the bottom 1 cm of the jar..

  6. Let the mixture sit in the refrigerator as-is for 1 day..

  7. Once the day is up, stir from the bottom, then let sit for another half a day..

  8. Its great on rice (my family adds a bit of sugar to it). It's also great on chilled tofu (with a bit of ponzu mixed in)..

Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat.

Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.

It's a great dish to accompany your ordinary steamed rice!

Once you start making Japanese dishes, you will realize you are left with used kombu from making homemade dashi (Japanese soup stock), Mentsuyu (noodle soup base) or Ponzu Sauce.

Soy sauce eggs would be best, but regular boiled eggs are fine as well.