This is the full essence of umami! The gagome kelp and dashi bring out a very rich sweetness of the sea.
The stickiness of gagome is from its fiber that we often lack in our daily meals. Having gagome kelp every day is the way to good health!
This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Gagome kelp – 3g
Water – 400 ml
Dashi pack – 1 sachet
Enoki mushrooms – 20g
Local celery – 10g
Mini tomatoes – 2
- Pour the water into a saucepan, add the dashi sachet, bring to the boil and cook for 2 to 3 mins
- Cut the enoki mushrooms into 2cm pieces, finely chop the local celery and mini tomatoes
- Remove the dashi sachet from the water and add the gagome kelp, enoki mushrooms, local celery and mini tomatoes and cook for 3 to 5 mins.
- Pour into 2 bowls and serve.
*Recipe created specially for Japan Booth at FHA 2018