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 used Jukusei Meijin (small fermentation jar), but you can also use the Glass Pickle Maker or just a small bowl with a weight.
Vegan optionThis is a vegan dish.
Servings3 - 4 as a side dish
- 2 medium (about 8 oz/ 220 g) carrots
- 1/2 teaspoon sea salt
- 1 1/2 tablespoon shio-kombu
- 2 – 3 teaspoons toasted and ground sesame seeds
- 2 – 3 teaspoons sesame oil
- Cut medium to medium-large carrot into thin shreds. Toss with the sea salt. Put a weight and let rest for 15 minutes.
- Drain any liquid released from the carrot and pat dry well with paper towel.
- 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.