Posted on November 28, 2009 at 12:08 PM
Tororo Kombu, sliced negi and umeboshi
Yesterday, I was still feeling full from the Thanksgiving feast. Since there are no leftovers except for the one reject apple pie that stayed home, I am almost back to my regular eating pattern. I made a tororo kombu soup for breakfast this morning. The combination of the slightly vinegary taste of tororo kombu and the salty umeboshi has a calming effect on the tummy. It was delicious.
Tororo Kombu Soup with Umeboshi
4 small umeboshi
, pitted and minced, about 3 1/2 teaspoons
3 tbls sliced negi
4 tbls tororo kombu
3 tbls sake
1 tbls mirin
1 tsp soysauce
Remove the pit and mince the umeboshi. The citric acid
in umeboshi helps digestion.
The tororo is one fine lumpy mass of kombu so cut and separate it into bite size pieces.
In a saucepan, bring dashi over medium heat. Add the sake, mirin, and soysauce. Simmer for a couple of minutes. Turn of heat and add the tororo kombu, minced umeboshi and sliced negi or scallions. Gently mix the soup a couple times to incorporate all the ingredients. The soup is slimy but amazingly good. (yes, it looks like I scooped algae out of a pond!) Serve it in small bowls.
Tororo kombu in its hydrated form.