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Zesty Teriyaki Kombu and Carrots

Zesty Teriyaki Kombu and Carrots
Sweet and spicy carrots and kombu with crisp texture. Perfect for side dishes.


For Vegan
Japanese Dish


  • 1/2 Kombu kelp
  • 1/2 carrot
  • 1 potato
  • Small amount of chili pepper
  • 2 teaspoon oil
  • 1 tablespoon cooking Sake
  • 2 tablespoon Mirin (sweet rice seasoning)
  • 1 tablespoon soy sauce


  1. Put 1/2 kombu kelp in water till kelp gets soft. Or use left over kelp from dashi.
  2. Cut kombu kelp into square, carrot and potato into thin strips.
  3. Take all the seeds from chili and cut into small bite size.
  4. Pour salad oil on a frying pan and stir fry all the ingredients until it gets tender.
  5. Add all the seasoning and stir fry till all the liquid goes away.
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