Healthy Japanese Leek and Salted Kombu Seaweed Salad

Healthy Japanese Leek and Salted Kombu Seaweed Salad

A refreshing and light salad made by simply mixing shio-konbu (konbu seaweed that's been cooked in salt or soy sauce and semi-dried) with Japanese leek. If you like the white part of the leek, this is a nice way to use up the green portion too.

Ingredients: 1 serving

The white part of a Japanese leek (you can add the green part if you'd like)
1 stalk (See hints and tips)
A pinch
Ponzu (or mentsuyu)
about 1/2 teaspoon
Sesame oil
about 1/2 teaspoon
Sesame seeds (for topping)
to taste


1. Cut the leek into 5 cm long pieces, then finely shred lengthwise. Blanch in boiling water for 5 seconds to remove the harsh flavor and make them easier to eat.
2. Drain the leek, mix with the other ingredients and it's done.
3. If you're using the green part of the leek too, shred it finely as with the white part and blanch in boiling water for 10 seconds.
4. Add a soft-poached egg and this leek salad to udon noodles with a splash of ponzu sauce for a refreshing and delicious dish!

Story Behind this Recipe

I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too.