Thinly sliced Kombu (Kelp) that is seasoned and looks like coated with Salt, that is sometimes called ‘Shio Kombu’ (塩昆布), Salted Kombu, however it is seasoned with Soy Sauce and Mirin as well. It can be mixed with hot Cooked Rice to make a delicious ‘Mazegoahn’ dish. You can add a variety of extra ingredients, but today I added Green Shiso Shiso (Perilla) leaves. I wish if you could smell the fragrance of this rice.
Makes
1 Serving
Ingredients
1 servings freshly Cooked Rice *about 200g
1 lightly packed tablespoonful Seasoned Kombu (Kelp)
4 to 5 Green Shiso Leaves *thinly sliced
Salt *optional
1 teaspoon Toasted Sesame Seeds
Method
Place hot Rice in a bowl, add Seasoned Kombu, Shiso Leaves and Toasted Sesame Seeds.
Mix well, so that the flavour and Umami come out from Kombu, and Rice get seasoned. Add some Salt if required.
*Note: This ‘Mazegohan’ is perfectly suitable for Onigiri.
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