Broccoli with shio kombu recipe
Shio kombu is finely dried and sliced kombu seaweed simmered in soy sauce, with salt and sugar, and sometimes mirin. In Japan, it is a luxury delicacy and is especially appreciated as a gift.
The flavors and aromas of shio kombu are intensely sweet with an iodized marine note, concentrated, additives.
Broccoli is used in many Japanese recipes, in salads, stir-fried, with rice or as a side dish.
Here, we offer you a simple recipe with shio kombu, but less classic than the versions with soy sauce or sesame!
Clémence Sahuc
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Salty, vegan
Ingredients
- 1 broccoli
- 1 tablespoon of shio kombu
Directions
- Cut the broccoli into florets.
- Blanch the broccoli in boiling water with a pinch of salt.
- Immediately sprinkle with shio kombu which will soften naturally thanks to the residual heat of the broccoli.
- You can serve this dish as a starter or as a side dish.
