Shrimp Tossed with Spinach and Shio-Kombu

Shrimp Tossed with Spinach and Shio-Kombu

Shrimp tossed with spinach and shio-kombu.
Very easy.
Perfect for when you need just one more dish.

Ingredients: 3 - 4 servings

1 bunch
1 sheet
● Shio-kombu
a pinch
● Sakura shrimp
1 tablespoon
● Kombu powder or kombu tea (if available)
to taste
White sesame seeds
to taste
Dashi soy sauce
1 scant tablespoon


1. Wrap spinach in plastic wrap and microwave at 600 W for 3.5-4 minutes.
2. Parboil the aburaage, let cool, and pat dry with a paper towel.
3. Run spinach under water a little bit, squeeze out the water, and cut into 3 to 4 cm pieces. Cut aburaage into half lengthwise first, then into 5 mm wide matchsticks.
4. Put Step 3 and ● in a bowl and mix well.
5. I used this dashi soy sauce in the picture above.
6. Dish up on plate and it's done.

Story Behind this Recipe

I've been crazy about shio-kombu recently.
and added it to my normal spinach dish ( )o.