Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kombu & tuna wasabi mayo salad. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kombu & Tuna Wasabi Mayo Salad is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Kombu & Tuna Wasabi Mayo Salad is something which I have loved my whole life. They are fine and they look wonderful.
Kombu (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Kelp features in the diets of many civilizations, including Chinese, Greek, and Iceland, however, the largest. Organic Kombu Kelp Flakes - Young Baby Seaweed Grown in North Atlantic, Premium Quality Freeze-Dried for higher vitamin content.
To begin with this particular recipe, we have to prepare a few components. You can cook kombu & tuna wasabi mayo salad using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Kombu & Tuna Wasabi Mayo Salad:
- Make ready 20 g Dry Shredded ‘Kombu’ (Kelp)
- Prepare 1/4 Onion *thinly sliced
- Prepare 1/2 Carrot *sliced into fine strips
- Prepare 1 (*95g) Canned Tuna *drained
- Make ready 1 tablespoon Soy Sauce
- Prepare 1-2 teaspoons Wasabi Paste
- Get 2-3 tablespoons Japanese Mayonnaise
- Take Salt *optional
Kombu is an edible kelp found in sea forests that's been shown to improve digestion, reduce gas, potentially help prevent cancer, aid in staving off anemia, improve thyroid function and combat arthritis. Kombu (pronounced KOM-boo) is an edible sea vegetable. Hailing from Japan, it's most historically used as one of the three main ingredients in 'dashi' noodle broth as a flavor enhancer (and can pretty much be used in most broths for the same benefit). Japanese dashi is always made with kombu, which is a dried kelp full of glutamic acids.
Instructions to make Kombu & Tuna Wasabi Mayo Salad:
- Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required.
Hailing from Japan, it's most historically used as one of the three main ingredients in 'dashi' noodle broth as a flavor enhancer (and can pretty much be used in most broths for the same benefit). Japanese dashi is always made with kombu, which is a dried kelp full of glutamic acids. The kombu gives dashi and every dish made from it a rich umami flavor. Kombu can be found at Asian markets and some chain grocery stores. Look for kombu with plenty of the cloudy white crystals over the surface.
So that’s going to wrap this up with this special food kombu & tuna wasabi mayo salad recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
