Simmered Sesame Konbu

Simmered Sesame Konbu

This is a recipe for konbu seaweed simmered in seasoned soy sauce. It goes well mixed into onigiri or as a side dish in your bento.


20 g
Kombu based dashi stock
50 ml
1 tablespoon
★Soy sauce
1 1/2 tablespoons
2 scant tablespoons
1 tablespoon
White sesame seeds
1 tablespoon
as needed


1. Put the konbu in a pot and cover with water. Turn on the heat to medium and bring it to a boil. Once boiling, lower the heat to low and simmer for 1 hour.
2. Remove the konbu and cut in half. Cut apart the fibers and chop finely.
3. Put the konbu from Step 2 and the konbu water from Step 1 into a pot. Turn on the heat and when it comes to a boil, stir in the ★ ingredients. Turn down the heat to low and simmer for 15 minutes.
4. Once the liquid has evaporated, add the white sesame seeds. Turn the heat to high and boil down the remaining liquid.
5. Spread the konbu out into a metal tray and use a handheld fan to quickly fan the konbu so that it cools.
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Story Behind this Recipe

I altered a recipe that I saw in a cookbook so that it's easier to make.