3x3cm piecekombudry or second-use (i.e. kombu that’s already been used to make dashi)
¼tspsalt
Instructions
「PREP」If using a piece of kombu that’s already been used once to make dashi, skip this step and proceed to the rest of the recipe.If using a dry piece of kombu, first wipe off the powder, then place in a pot of water and heat until just before it boils – don’t let it boil or it will become slimy! You can use the kombu-flavoured water for dashi if you’d like.
Thinly slice the kombu. Cut the stem and leaves off the turnip and chop them into 1cm pieces. Cut the turnip in half lengthwise and thinly slice. Julienne the yuzu (or lemon) zest.
Combine all the ingredients in a bowl or pickle press and mix well. If using a pickle press, put on the weighted or spring-loaded lid; if you don’t have one, just fill another bowl with water or any somewhat heavy object to weigh down the ingredients in the lower bowl.
Set aside for an hour or more. It can be made in advance, or while preparing other dishes. And it keeps well, so why not make a little extra for tomorrow!