Tororo Kombu Soup
Tororo konbu is kelp that has been soaked in vinegar for a day before being shaved into fine flakes and dried.
- handful of tororo kombu
- 400ml dashi
- 1 tbsp soy sauce
- 1 tsp ground ginger
- 1 tsp sake
- 1 chive
- Chop the chive into small pieces.
- Heat the dashi. When it has come to the boil, slightly lower the heat and add the tororo kombu, ginger, soy sauce and sake.
- When it comes to the boil again, remove from the heat. Garnish with the chopped chive.