Stir-fried ‘Kombu’ (Kelp) with Garlic & Sesame Oil

Ingredients

• 50 g Dried Shredded Kombu (Kelp) *it was 265g when rehydrated
• *Note: You can slice Dried Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
• 1/8 teaspoon Chili Flakes as required *optional, I added
• 1 tablespoon Sesame Oil
• 1 clove Garlic *finely chopped
• 1 teaspoon Asian Chicken Bouillon Powder
• 1 tablespoon Sake (Rice Wine) *optional
• 1 tablespoon Soy Sauce *plus extra
• 1/2 tablespoon Toasted Sesame Seeds

Steps

1. Soak Dried Shredded ‘Kombu’ (Kelp) in cold water for 15 minutes OR until rehydrated, drain, rinse well, and drain again. *Note: You can slice Kombu by knife. Find ‘How To Thinly Slice Kombu (Kelp)’
2. Heat Sesame Oil, Garlic and Chili in a frying pan over medium heat. When aromatic, add Kombu, and stir for a few minutes.
3. Add Asian Chicken Bouillon Powder, Sake (Rice Wine) and Soy Sauce, and mix to combine. Taste it, and add extra Soy Sauce if required. Keep stirring until all liquid is gone. Add Toasted Sesame Seeds and mix to combine.