Tororo Kombu – How to use the Japanese kelp flakes like grated yam
Have you ever heard of Tororo Kombu (とろろ昆布) or eaten Japanese dishes with the food unique to Japan?
- As a main ingredient of soup
- Tororo Kombu and steamed white rice
- Tororo Kombu and vegetables (salads)
What kind of food is Tororo kombu (とろろ昆布)?
Tororo Kombu (とろろ昆布) is a Japanese processed food that is made by finely shredding Kombu kelp.
The thin and long dried Kombu flakes get mushy like grated yam if you pour hot water over the food.Hence the Japanese word, ‘Tororo (とろろ)’, which means ‘grated yam’, is added in front of the word ‘Kombu (昆布)’.It seems like the Japanese food is also called yam kelp in English.
Generally the shredded Kombu is sold without seasoning.Therefore the flakes are used as ingredients for a wide variety of dishes or in various ways.
How to use Tororo kombu
Tororo Kombu is commonly used as an ingredient for various types of Japanese dishes.Besides, the food is really easy to use.In many cases, a proper amount of the Kombu flakes are added to some food and they are flavored with seasonings, such as soy sauce.
So let me give representative examples of how to use Tororo Kombu, in other words, easy-to-make recipes using the Kombu flakes.
1.As a main ingredient for soup
Image : cookpad.com
Tororo kombu is the most commonly used as a main ingredient for soups.
If you pour hot water over a proper amount of the Kombu flakes in a bowl and season them with soy sauce, you can make tasty soup.The soup has great potential to get more delicious.So let’s exercise a little ingenuity if you come up with ideas.
For example, it is good to add ingredients, such as dried bonito flakes, Umeboshi plums, dried sakura shrimps, the dried young sardines called ‘Shirasu-boshi (しらす干し)’, finely chopped green onions, finely chopped Myoga, or bread-like pieces of dried wheat gluten called ‘Fu (麩)’ to the soup as topping.
Some Japanese like eating the Tororo Kombu soup, after sprinkling the Japanese versatile seasoning, ‘Ajinomoto’, over the soup.
|Ajinomoto, Super Seasoning 3.5 oz.|
Some Japanese also like adding the Kombu flakes to noodle dishes, including Ramen, Udon and Soba noodles.What is better, the flake works well with many kinds of soups, including consommé soup and Miso soup.So let’s give it a try and find your favorites.
2.Tororo Kombu and steamed white rice
When making Onigiri rice balls, Japanese occasionally use the Kombu flakes, instead of dried Nori seaweed, to cover steamed plain rice.It is also good to make Onigiri mixing the rice with the flakes.
3.Tororo Kombu and vegetables (salads)
Some Japanese like using Tororo Kombu as a topping for various kinds of salads.In addition, the Kombu flake also makes a good pair with sticky foods, such as Natto and Okra.
Other than salads and vegetables, you will be able to enjoy cold Tofu even better if you put the Kombu flakes on top of the tofu and season them with Ponzu sauce.
|Hokkaido Rishiri grated yam kelp 35g||Nagatanien, instant soup of Tororo Kombu and ume plum 5g,6bags|