Let's make kombu salt! #vegan #veganrecipes #recipe #cooking

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wulkan
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Hellloo, let’s make some kombu salt today! This is a great natural flavor enhancer. Kombu is a type of seaweed that has natural MSG. It is used primarily in stocks or broths (think of Japanese dashi), but can also be rehydrated and sliced into noodles.

Kombu is an ingredient that I love using because of its smell. It brings the scent of the ocean to your kitchen and takes me back to Hawaiian beaches, or boat launches where I would go kayaking with my family.

Kombu Salt:

2 sheets of kombo 3x4”

3/4 cup kosher salt

Toast kombu. This can be done in an oven at 350F or over a flame. Be careful not to burn the seaweed, this can result in bitter flavors.

Break kombu down into small pieces and add to a spice grinder. Blend until a fine powder. Add to the kosher salt and mix until thoroughly combined. Store in an airtight container.
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веганские блюда
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