Recipe notes
Broccoli can be blanched in boiling water with a pinch of salt and immediately sprinkled with shio kombu, which will soften naturally thanks to the residual heat. Shio kombu in small julienne strips (about the size of grated Emmental cheese) can also be used with pasta, wheat or quinoa.
DID YOU KNOW?
Broccoli is one of the best vegetables for your health, along with other vegetables such as spinach and pumpkin, as well as parsley! These fiber-rich vegetables help your intestinal transit!
Broccoli is very nutritious and rich in vitamin C, which is essential for the proper functioning of the nervous and immune systems and helps reduce fatigue. Don't overcook it, however, to avoid losing its vitamin C content.
Find even more broccoli recipes in "iRASSHAi recipes"!
WHAT IS SHIO KOMBU?
Kombu is an edible seaweed widely used in Japanese cuisine. It belongs to the kelp family and is often dried for preservation. Kombu is known for its rich umami flavor, which can add depth and complexity to dishes. You can find more recipes using kombu seaweed in our iRASSHAi recipe catalog.
WHAT'S THE DIFFERENCE BETWEEN KOMBU AND SHIO KOMBU?
Kombu and shio kombu are both products made from kombu seaweed, but they differ in their preparation and use:
Kombu:
Kombu is a seaweed used mainly in Japanese cuisine. It is often dried in the form of large, thick leaves and is used as a basic ingredient in dashi, a fundamental broth in Japanese cuisine. Kombu can also be used in simmered dishes, soups or to season vegetables. It is rich in umami and nutrients such as iodine and calcium.
Shio kombu:
Shio kombu (or "salted kombu") is kombu that has been cooked, seasoned with soy sauce and salt, then dried in small pieces. It is often used as a condiment or side dish to be added directly to rice, noodles or vegetables. Unlike kombu, which is mainly used in the preparation of broths, shio kombu is ready to eat as is, and offers a more pronounced salty, umami flavor.
In a nutshell: Kombu is raw dried seaweed, while shio kombu is prepared and seasoned kombu, used as a condiment or garnish.
