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Dried Kombu
Dried Kombu is a traditional Japanese recipe for a classic method of drying kelp for later use in stews, bean dishes and soups. Several methods are presented to account for a ranger of weather conditions. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Dried Kombu.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Additional Time:
(+6 hours drying)
Serves:
10
Rating: 
Tags : Wild FoodJapan Recipes
This is a classic method for producing dried kombu from Atlantic kelp (
Laminaria digitata (Oarweed) or
Saccharina latissima (Sugar Kelp)) that can be kept for a long time and used in any Chinese or Japanese recipe calling for kombu. The methods presented here are exactly the same as the traditional Chinese drying methods.
Good kombu dries at a ratio of about 6:1 (so 6kg fresh kelp will give you about 1kg dried kombu) so that you do not need to harvest excessive amounts from the seashore.
Method:
The key is to pick the oarweed and/or sugar kelp when the fronds are beginning to thicken (typically July and August) after their initial growth spurt in June. This ensures that you have maximal flavour and nutrients.
If at all possible the kelp should simply be sun-dried as this gives maximal flavour and nutrient retention. If you live by the sea and have a sunny day in mid August then set a black plastic sheet in your garden in the morning. Go to the seaside and pick the kelp. When you get home, wash this thoroughly then lay out on the plastic sheet so that none of the fronds are touching (trim away the stipes and holdfasts). On a bright, sunny, day, the kelp will be semi-dry in about 3 hours and needs to be turned over and they will be completely dry in 6 hours.
If you pick on a rainy or cloudy day then you can pack the kelp in a box, salting between each layer of salt. This will keep the algae so you can wash and then sun dry when it's sunny (but the salt will destroy some of the nutrients). You can also oven dry by placing the kelp in single layers on baking trays and drying in an oven pre-heated to 50°C for about 4 hours (but this is a relatively harsh method and does not produce as god a product as sun drying).
When dry, cut the kelp into 10cm lengths and store in air-tight boxes (you can also freeze). To use, re-constitute in cold water for about 10 minutes then chop and add to your dish. It makes an excellent addition to any stew or soup (where it acts as a flavouring and thickener) and a 7 to 10cm length is usually sufficient.
