Celery Steamed in Konbu Tea

Celery Steamed in Konbu Tea

I cooked celery in kombu tea to soften it and give it a Japanese touch. Cooking celery this way reduces its pungency, and so it's a great dish to serve even to people who dislike celery.

Ingredients: 3-4 servings

2 stalks
Kombu tea (or kombu based dashi stock granules)
1/2-2/3 tablespoon
1 teaspoon


1. Remove the fibrous parts of the celery stalks, and chop them up into 5-6 cm thick pieces. We're only using the stems this time - not the leaves.
2. Add the chopped celery and 400 ml water into a pan and heat it up. Don't you love the vivid green color of the celery?
3. When the celery becomes translucent, add the konbu tea and sugar. Simmer until soft.
4. When the celery becomes your preferred toughness, adjust the seasoning to finish.
5. [Reference Recipe] Tsukudani-style Simmered Celery Leaves Recipe ID: 2367196

Story Behind this Recipe

My son dislikes celery, but he mistook this as simmered fuki and ate a ton, saying it was really tasty. Because it's simmered until it softens, you won't taste the celery's fiber at all. Japanese-style celery is actually quite good.