Tororo Kombu Soup

Tororo konbu is kelp that has been soaked in vinegar for a day before being shaved into fine flakes and dried.


Serves: 2

  • handful of tororo kombu
  • 400ml dashi
  • 1 tbsp soy sauce
  • 1 tsp ground ginger
  • 1 tsp sake
  • 1 chive


  1. Chop the chive into small pieces.
  2. Heat the dashi. When it has come to the boil, slightly lower the heat and add the tororo kombu, ginger, soy sauce and sake.
  3. When it comes to the boil again, remove from the heat. Garnish with the chopped chive.