4. Arrange the korokke on shredded cabbage and carrot, garnish with tomatoes and parsley. 1. Pour water into a pot, add the kombu and place over medium-high heat for about 10 minutes. Boil for ...

Place a piece of kombu on a plate, then place the fish ... Pour the sauce over it and garnish with the shredded yuzu peel and grated wasabi to complete the dish.

Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu. Cover the saucepan and cook for roughly 4 minutes, until the chicken is cooked through. Ladle the broth ...

The kombu is optional, but it does add a gentle ... try substituting fresh shiso leaves (cut into a fine chiffonade) in place of the shredded nori. Bring a pot of water to the boil and add the ...