This recipe is from Madhur Jaffrey’s World of the East Vegetarian Cooking, a great cookbook to expand your vegetable repertoire.
Covered in a sweet-salty glaze, the cooked seaweed takes on a lovely gelatinous texture. Try it over rice.
1 piece kombu
3 tablespoons rice vinegar
5 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon mirin
1 tablespoon roasted sesame seeds
Use kombu that has been preciously been used to make broth. Cut into 1/2 inch squares (a sharp pizza cutter does this well). If you wish to start with a fresh piece of kombu drop in boiling water for a minute, cut into 1/2 inch squares and proceed.
Combine the cut kombu, 4 cups water, and 1 tablespoon of the vinegar in a small pot and bring to a boil. Cover, lower heat, and simmer 2 hours or until kombu is quite tender.
Add the other 2 tablespoons vinegar, the soy sauce, sugar, and mirin. Boil, uncovered, until liquid is reduced to 2 tablespoons. Turn off heat. MIx in the roasted sesame seeds. Put into a small jar and let the relish cool. When it is cool, it can be covered and refrigerated. It should last at least a month.