In many ways, shio konbu (salt kelp) defines Japanese cuisine. To make shio konbu, strips of konbu (kelp) are softened by cooking them for a long time in traditional Japanese flavors. The result is a balanced salty yet sweet, umami-rich seasoning that can be easily added to most any dish. Here it’s added to crisp cabbage and katsuobushi (dried tuna flakes)
Prep time: 5 mins | Cook time: 5 mins
- 350-400g napa cabbage or regular cabbage
- ½ tbsp salt
- ~15g shio konbu (salt kelp) (adjust the amount to your liking)
- Pinch of katsuobushi
- Chop the napa cabbage into small pieces and mix thoroughly with salt. Let sit for 3 mins to drain the water from the cabbage. Squeeze by hand to remove any excess water, then rinse roughly with water to remove the salt. Squeeze by hand again to remove any excess water.
- Mix in the shio konbu and katsuobushi.