Happy Donabe Life

Shio-Kombu Carrot

I love Shio-Kombu (salt-seasoned kelp) so much and always keep it in my pantry. I mix it with rice, salad, add to hot pot, etc. Shio-Kombu is so versatile!

This quick Shio-Kombu Carrot has great flavor and texture, and I can easily eat a whole large carrot myself this way. In order to release excess moisture of the raw carrot, sliced carrots are lightly seasoned and left with a weight for about 15 minutes or so. I love using Jukusei Meijin (small fermentation jar), but you can also use just a small bowl with a weight.

Vegan option

This is a vegan dish.

Servings

3 - 4 as a side dish

Ingredients

 

Procedure

  1. Cut medium to medium-large carrot into thin shreds. Toss with the sea salt. Put a weight and let rest for 15 minutes.
  2. Drain any liquid released from the carrot and pat dry well with paper towel.
  3. Add the shio-kombu, ground sesame seeds, and  sesame oil. Toss well and serve.


Carrots are sliced and ready to go.


Toss with a small amount of sea salt.


Finished with shio-kombu and sesame seeds.

MRS DONABE’S RECIPES

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Ingredients Used in this Recipe

 
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