Recipe: Perfect Kombu Carrot & Shiitake ‘Nimono’

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Kombu Carrot & Shiitake ‘Nimono’. This document is for Kombu's development version, which can be significantly different from previous releases. Kombu is ready, start to use it now! Kombu comes with a Carrot compatible API, so it's easy to port your software.

Kombu Carrot & Shiitake ‘Nimono’ Bring to a simmer over medium heat, then add chicken, carrots, and mushrooms. How can I send a file along with other data using Kombu? But if you reckon using standard serializers of Kombu, how would you bind the separate messages? You can cook Kombu Carrot & Shiitake ‘Nimono’ using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kombu Carrot & Shiitake ‘Nimono’

  1. You need of Dry Shredded ‘Kombu’ (Kelp).
  2. You need of small piece Ginger *sliced into fine strips.
  3. It's of Carrot *sliced into strips.
  4. Prepare of Dry Sliced Shiitake *OR some Fresh Shiitake, sliced.
  5. Prepare of Sesame Oil.
  6. Prepare of Water.
  7. Prepare of Dashi Powder.
  8. Prepare of Soy Sauce.
  9. You need of Mirin.

This light and refreshing kombu seaweed salad with ginger and sesame is a great way to use Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of. Previous Night: Clean kombu with damp towel (paper towel). NEVER wash kombu and do not remove the white Peel and cut daikon, carrot, and satoimo (taro) into slices.

Kombu Carrot & Shiitake ‘Nimono’ step by step

  1. Soak Dry Shredded ‘Kombu’ (Kelp) & Dry Sliced Shiitake in cold water for 10 minutes or until soft, drain, wash well and drain again..
  2. Heat Sesame Oil in a saucepan over medium heat, add ‘Kombu’, Shiitake, Ginger and Carrot, and cook for 1-2 minutes..
  3. Add Water, Dashi Powder, Soy Sauce and Mirin, and stir to combine. Lower the heat, cover with lid and cook for 2-3 minutes..
  4. Remover the lid, then cook, occasionally stirring, until the sauce is gone..

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