Food Forum
Vol. 27 No. 2  July 2013

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

TUNA SALAD WITH OLIVE OIL KOMBU DRESSING

Dashi stock is delicate: if the kombu is boiled, it releases an undesirable flavor. In Mr. Kitajo’s fool-proof kombu water recipe, no heating is necessary—just soak the kombu in water to create a versatile dashi stock that can be used in all kinds of cuisines.

Ingredients

KombuKombu
Serves 2

429 kcal  Protein 17.2 g  Fat 36.7 g (per person)

Dressing
  • 6 T olive oil kombu
  • 1 T + 2 t Kikkoman Soy Sauce
  • 1 T red wine vinegar
  • 1 T capers (preferably small), drained
  • Black pepper
  • 3-4 C lettuce (iceberg and romaine), torn or cut into bite-sized pieces
  • 2-3 dill sprigs, snip leaves
  • 1/4 sweet onion, cut into thin slices
  • 1 can tuna in oil (drained 135 g/ 4.8 oz.), flaked
  • 3-5 green beans parboiled, cut diagonally into 2.5-3 cm- (1 in.-) pieces
  • 1 medium tomato, cut in 8 pieces, then halved again
  • 1 hard-boiled egg, cut lengthwise into 6 pieces
  • 2-3 sprigs fresh parsley, leaves plucked
  • 2-3 sprigs fresh coriander, leaves plucked

Directions

Mr. Kitajo’s Kombu Water & Olive Oil Kombu
Kombu water
  • 10 g (.35 oz.) kombu for dashi stock
  • 4 C soft mineral water
  1. Using kitchen scissors, cut the kombu into shreds 2-2.5 cm (1 in.) long and 1-2 mm (.07 in.) wide.*
  2. Place kombu in a pot of water; allow to stand for more than 3 hours.
  3. Strain kombu from water before use. The kombu water can be kept in the refrigerator for up to two weeks.
Olive oil kombu
  • 10 g ( .35 oz.) kombu (from kombu water)
  • 150 ml (5 oz.) extra virgin olive oil
  1. Add the olive oil to the kombu and mix well.
  2. The oil and kombu can be stored up to three weeks, if refrigerated.

* Dampening the kombu with water just before cutting will make it easier to cut into thin shreds.

  1. Mix the dressing ingredients and set aside.
  2. Place lettuce on a serving platter and sprinkle with dill. Scatter onion over the lettuce, then add tuna, green beans, tomato and top with boiled egg.
  3. Garnish with desired amount of parsley and coriander leaves, then dress the salad with about two-thirds of the dressing; add more to taste if desired.

Kikkoman wishes to specially thank Mr. Kiyomitsu Kitajo of kombu wholesaler Tenma Osaka Kombu for the kombu water and olive oil kombu recipes here. Suggested kombu varieties include rishiri kombu, rausu kombu, ma-kombu and hidaka kombu.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Food Byways: Tracing the Old Konbu Route” included in this issue.