How to make homemade Salted Kelp/Kombu, good for vegan Onigiri filling or instant Japanese pickles скачать в хорошем качестве

How to make homemade Salted Kelp/Kombu, good for vegan Onigiri filling or instant Japanese pickles

How to make homemade Salted Kelp/Kombu. this is good for vegan Onigiri filling or you can make instant Japanese pickles, Tukemono. Konbu(kelp) is a main ingredient making Japanese vegan broth, Dashi. in this video, I used Konbu after taking broth, it's "used Konbu". Seaweed represented by Kombu/kelp contains a lot of minerals. they are very healthy food. in Japan we say "you can keep beautiful and healthy hair if you eat seaweed. USED KOMBU after taking broth will not last. you can freeze and keep, defrost and cook when you use it. Kombu broth also freezable. 【Ingredients】 100g used Konbu (kombu after taking broth) 100ml water 1/2tbsp sugat 1tbsp Japanese Mirin 1tbsp vinegar (rice vinegar is the best for Japanese cooking) 11/2 - 2tbsp Japanese soy sauce To finish 1/2tsp fine sea salt 1/2tsp sugar ◆Salted Konbu Onigiri rice balls    • Japanese Salted Konbu (kelp) Onigiri Rice ...   ◆caggabe and Konbu Tukemono pickles    • Japanese Tsukemono Pickled cabbage and sal...   BGM http://blues-boy.com/archives/3919537...    / @bgmusicjp   #saltedkelp #veganjapanesefood