This marinade made with Kombu puts Umami flavour in your food!
A marinade is a fantastic way to use the remaining piece of Kombu left from making the stock. There are 2 versions (see chef's tips) of the marinade; both are delicious as a garnish and enhancement of rice and salads (e.g. green, cucumber, potato, grain and bean). They combine well with either hot or cold dishes.
Cut the used Kombu strip into thin (1/2 cm) strips.
Saute briefly in a wok/pan in the oil then add honey, soy sauce & crushed garlic, simmer for 10 minutes.
Add the Kombu stock, cover & simmer for a few more minutes.
Put marinade in refrigerator for at least 2 hours.
Chef's tips: Alternatively, replace the garlic by 1 tbsp grated fresh ginger and juice of one lemon. Execute the recipe in the same manner.