1 Serving
1.Boil udon noodles.
2.Chop green onions finely.
3.Heat udon tsuyu (soup base) in a saucepan.
4.Place the udon noodles into a bowl and pour the tsuyu sauce. Top with Tororo-KOMBU and kamaboko and serve.
*Also delicious with eggs.
*Also delicious when added to instant udon noodles.
1 Serving
1.Place deseeded umeboshi (dried Japanese plum) in a bowl and mash.
2.Add finely loosened Tororo-KOMBU and soy sauce to the mashed umeboshi, pour hot water, and serve.
*Also delicious with green onions.
1 Serving
1.Shape the rice into a triangle, place umeboshi (dried Japanese plum) in the center, partially cover the rice ball with loosened Tororo-KOMBU and serve.
2 Servings
1.Cut tofu into bite-sized pieces.
2.Place dashi stock in a saucepan on high heat. When the stock boils, lower the heat to medium, add tofu, and boil.
3.Turn off the heat and dissolve the miso paste into the soup. Top with Tororo-KOMBU and serve.
*Also delicious with green onions.
1 Serving
1.Cook the udon noodles as per the directions on the package and place them in a bowl.
2.Heat the udon tsuyu (soup base) and water in a saucepan.
3.When the soup is boiled, add finely loosened Tororo-KOMBU.
4.Add the [Dissolved potato starch] and stir into the soup to thicken.
5.Boil the thickened soup again, then pour in a beaten egg. Pour the egg and soup mixture over the noodles in the bowl.
*Boiling the soup well will prevent the Tororo-KOMBU from forming lumps and make the egg fluffy.
*Extra water is added because boiling the soup for a long time during the cooking process reduces the water content and to counter the strong umami flavor of the Kombu.
*Also delicious with green onions or umeboshi (dried Japanese plum).
1 Serving
1.Top a bowl of rice with finely loosened Tororo-KOMBU and serve.
*Also delicious with 1 tablespoon of straight mentsuyu (noodle soup base) or ½ tablespoon of mayonnaise.
*If using concentrated mentsuyu, dilute with the same ratio of water to tsuyu as for the “noodle dipping sauce” on the mentsuyu package.
1 Serving
1.Shape rice, wrap with Tororo-KOMBU, add mayonnaise, and serve.
*If the Tororo-KOMBU is too fine to wrap well, try spreading and pressing it on the surface of the rice ball.
*If you want to avoid sticky hands from the mayonnaise, add the mayonnaise to the rice ball before wrapping it with the Tororo-KOMBU.
1 Serving
1.Place steamed rice, finely loosened Tororo-KOMBU, and Katsuobushi (dried bonito flakes) in a bowl and mix well.
2.Mix mentsuyu (noodle soup base) into the rice mixture. Shape into triangles or balls and serve.
*Replace Katsuobushi with salmon flakes for a delicious alternative.
*Mentsuyu can also be replaced with salt if preferred.
*If too much Tororo-KOMBU is added, it will absorb the moisture from the rice and make the rice hard. We recommend keeping to the stated quantity.
2 Servings
1.Slice onions into 5 mm slices, cut asparagus diagonally into 4 cm strips, and cut bacon into 1 cm pieces.
2.Cook the spaghetti as directed on the package. Two minutes before they are done, add the asparagus to the pasta. Set aside the pasta water needed for the recipe before straining the pasta and asparagus.
3.Finely loosen half of the Tororo-KOMBU.
4.Add olive oil to a heated frying pan and sauté the onion, bacon, and asparagus that was cooked with the pasta.
5.When the vegetables and bacon are cooked, add the pasta water and [Seasonings] and bring to a boil. Add the spaghetti, mix lightly, and turn off the heat.
6.Finally, add the loosened Tororo-KOMBU to the spaghetti, arrange on a plate, top with the remaining Tororo-KOMBU, and serve.
2 Servings
1.Slice onions and soak in water.
2.Arrange salmon on a plate, top with onions and finely loosened Tororo-KOMBU. Mix [Dressing] ingredients together and pour over the salmon and serve.
2 Servings
1.Grate Chinese yam, add finely loosened Tororo-KOMBU and [seasonings], and mix.
2.Drain tofu and cut into bite-sized pieces.
3.Place yam mixture and tofu in an au gratin dish, top evenly with cheese, grill until golden, and serve.
2 Servings
*Quantities mentioned here are for reference purposes only and can be adjusted according to taste/personal preference.
*Also delicious with shiso (perilla leaves) or myoga (Japanese ginger).
1.Cook the somen noodles as directed on the package. Strain the noodles and gently rub under cold running water to tighten the noodles and strain again.
2.Place cooked noodles in a bowl, garnish with loosened Tororo-KOMBU and green onions and serve with mentsuyu dipping sauce.
*Adding all the Tororo-KOMBU to the dipping sauce in one go will make the flavor too strong. Add a little at a time as you eat.
2 Servings
1.Place rice, sushi vinegar, and loosened Tororo-KOMBU in a bowl, mix with a rice paddle using a cutting motion, and divide into eight equal portions.
*Adding the Tororo-KOMBU a little at a time makes mixing easier.
2.Place a piece of sashimi onto cling film, followed by the rice mixture. Wrap with cling film, shape into balls, and serve.
*This rice mixture can also be enjoyed in temaki-zushi (make-your-own sushi) and oshi-zushi (pressed sushi).
2 Servings
1.Cut the crusts off the bread slices.
2.Place finely loosened Tororo-KOMBU on one slice of bread, followed by meat sauce and a slice of melting cheese. Place another slice of bread on top.
3.Press all four edges of the bread together with a fork to seal tight.
4.Grill in a toaster oven until golden brown.
5.Cut in half diagonally and serve.
*Also delicious with tomato sauce.
1 Serving
1.Place loosened Tororo-KOMBU, drained tuna, and mayonnaise in a bowl and mix together.
2.Place the tuna mixture on one slice of bread, grill in a toaster oven until golden brown, and serve.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.
2 Servings
1.Cut potatoes into 1 cm cubes and boil.
2.Add minced meat, firm tofu, chirimen-jako (dried whitebait), and loosened Tororo-KOMBU in a bowl and mix together.
3.Add the boiled potato to the tofu and mince mixture and mix well. Divide the mixture in half and shape into oval patties.
4.Cook the patties on both sides in a hot frying pan coated with oil.
5.On a plate, layer shiso (perilla leaves), cooked burger patty, Tororo-KOMBU, and grated daikon radish. Pour ponzu sauce over the top and serve.
*Also delicious when topped with finely chopped shiso (perilla leaves).
2-3 Servings
1.Lay out two slices of pork, slightly overlapping.
2.Spread Tororo-KOMBU over the laid-out meat.
3.Roll up the meat then coat with flour, egg, and panko breadcrumbs.
4.Place into the heated oil and deep-fry until golden brown.
2 Servings
1.Cut potatoes into 1 cm cubes, wrap in cling film, and microwave for about 2 minutes at 700 W.
2.Cut onions into 1 cm slices and cut bacon into 1 cm cubes.
3.In a bowl, beat eggs, add milk, grated cheese, and [seasonings], and mix together.
4.Melt butter in a heated frying pan, add onions and cook until translucent. Add potatoes and bacon and sauté together .
5.When cooked, pour in the beaten eggs and add finely loosened Tororo-KOMBU. and Uusinge cooking chopsticks, to stir with broad strokes.
6.When the edges are cooked and the omelet slides if the frying pan is shaken, flip over and cook the other side. Cook until both sides are golden brown.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.
3 Servings
1.In a saucepan, bring dashi stock to a boil over high heat, then add usukuchi-shoyu (light soy sauce).
2.Pour a beaten egg into the soup and add finely loosened Tororo-KOMBU. Remove from heat and serve.
*Also delicious with mitsuba leaves.
4 Servings
1.Butterfly chicken breast and rub salt and sugar into both sides.
2.Layer finely loosened Tororo-KOMBU evenly on top of the chicken.
3.Roll up the chicken from the edge, then wrap it tightly with cling film.
4.Place the wrapped chicken rolls in boiling water. After the water starts boiling once again, reduce to low heat and simmer (about 15 minutes). Turn off the heat and leave the chicken rolls in the water until the water cools down. Remove the cling film and cut the chicken into slices of your preferred thickness before serving.
*If you leave the chicken rolls in the cling film overnight, the chicken will absorb more of the Tororo-KOMBU’s umami, making it even more delicious.
2 Servings
*Make this salad with your favorite vegetables.
1.Chop vegetables into bite-size pieces and mix together with loosened Tororo-KOMBU and katsuobushi (dried bonito flakes). Add your preferred dressing and serve.
2 Servings
1.Cut daikon radish into 2 mm thick fan shapes.
2.Cut smoked salmon into 16 equal-sized slices and divide Tororo into 12 equal portions.
3.Layer smoked salmon, daikon radish, and Tororo-KOMBU in that order. Repeat twice and finish with a layer of salmon. Pierce with a toothpick to hold together.
3.Do the same for the remaining three hors d’oeuvres.
*Garnish with lemon if preferred.
2 Servings
1.Cut cabbages and potatoes into bite-sized pieces and onions and carrots into 1 cm cubes.
2.Place the [A] ingredients and the potatoes, onions, and carrots in a saucepan and cook on medium heat (approx. 7 min.)
3.Add the cabbage, cover with lid, and simmer on low heat (approx. 7 min.). Season with salt and pepper and ladle into a bowl. Top with loosened Tororo-KOMBU and serve.
2 Servings
1.Cut potatoes into bite-sized pieces, slice onions thinly, and cut carrots into fan shapes. Cover with cling film and microwave on 600 W setting for approximately 5 minutes. Set aside to cool.
2.Cut apples into fan shapes, cucumbers into round slices, and ham into thin rectangles.
3.Mix the cooled vegetables, apple, cucumber, ham, and half of the mayonnaise. When about 80% mixed, add finely loosened Tororo-KOMBU evenly into the mix.
4.Add the remaining mayonnaise, mix, season with salt and pepper, and serve.
2-3 Servings
*Tastes great even without sugar.
1.Loosen Tororo-KOMBU finely.
2.Mix egg, sugar, soy sauce, and water together in a bowl.
3.Coat a rectangular omelet pan lightly with oil and heat over medium flame. Pour 1/3 of the egg mixture into the pan and spread loosened Tororo-KOMBU evenly on top. When the egg is 70% cooked, roll it toward you.
4.Push the rolled egg to the other end of the pan. Oil the open space and under the omelet and pour in another 1/3 of the egg mixture. When that is 70% cooked, roll the omelet toward you again.
5.Repeat with the remaining 1/3 of the egg mixture.Slice into 2 cm wide pieces to serve.
2 Servings
1.Cut off the woody base of the asparagus and use a vegetable peeler or knife to pare away the triangular leaves on the stem. Cut into 4 cm strips and blanch in boiling water.
2.Cut bacon slices in half and place Tororo-KOMBU on top. Wipe the asparagus spears and lay on the bacon. Roll the bacon around the asparagus and fasten with a toothpick.
3.Oil the heated frying pan and cook the asparagus rolls until the bacon is browned.
2-3 Servings
1.Chop cabbage roughly, cut carrots into thin rectangles, and cut green peppers into bite-sized pieces.
2.Oil the heated frying pan and stir fry vegetables until tender.
3.Add [Seasonings] and finely loosened Tororo-KOMBU and briefly stir fry again. Arrange on a plate to serve.
2 Servings
1.Chop tomatoes into cubes.
2.Place chopped tomatoes, green onion, katsuo-bushi (dried bonito flakes), and finely loosened Tororo-KOMBU on top of tofu. Pour ponzu sauce over the top and serve.
*Also delicious with grated ginger or dried whitebait.
*Also delicious with mentsuyu (noodle soup base) instead of ponzu sauce.（If using concentrated mentsuyu, dilute with the same ratio of water to tsuyu as for the “noodle dipping sauce” on the mentsuyu package.）