Kombu Celery Recipes
KOMBU CELERY
The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you'll forget they're made from vegetables.
Yield Serves 4
Number Of Ingredients 5
Steps:
- Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds.
KONBU DASHI
Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.
Provided by Rachael S.
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.
Nutrition Facts : Calories 0.7 calories, Carbohydrate 0.1 g, Sodium 14.5 mg
KOMBUCHA
Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink - then try a secondary fermentation with added flavours
Provided by Alice Johnston
Categories Drink
Time 20m
Yield Makes 2 litres
Number Of Ingredients 4
Steps:
- For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
- Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
- Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
- Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
- After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
- The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein
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