How to Use kombu in a Sentence

kombu

noun

• When ready to serve, remove the kombu from the pot (see Tip).
  — Eric Kim, San Diego Union-Tribune, 10 May 2023
• Make dashi: Add kombu and water to a pot and bring to a boil.
  — Sarah Karnasiewicz, WSJ, 12 Apr. 2018
• Bring kombu and stock to a simmer in a large saucepan over low heat.
  — Andy Baraghani, Bon Appetit, 19 Jan. 2017
• Pour in the water, scraping up any browned bits from the bottom of the pot, and add the kombu.
  — Jessica Battilana, San Francisco Chronicle, 4 Feb. 2022
• It's all topped with dried kombu chips adding up to a surf-and-turf umami bomb.
  — Mark Kurlyandchik, Detroit Free Press, 18 June 2017
• The chef also adds kombu, dried seaweed, to the sauce for more umami.
  — Washington Post, 15 Jan. 2020
• Stir the katsuobushi into the kombu broth, cover and let steep for 1 minute.
  — Eric Kim, San Diego Union-Tribune, 10 May 2023
• Add kombu, bay leaf, and stout and increase heat to medium-high.
  — Bon Appetit, 19 May 2017
• Add the stock or bone broth, along with the kombu, shiitakes, and remaining soy sauce.
  — Cosmo Genova, Field & Stream, 20 Feb. 2020
• This kombu chicken soup is all about a simple, clean broth (for all the miso soup fans out there, this is for you).
  — Alex Delany, Bon Appetit, 19 Jan. 2017
• Remove from the heat and, using tongs, remove and discard the kombu.
  — Washington Post, 21 Dec. 2021
• Once the kombu is clean, soak it in water for 30 minutes or overnight (preferred).
  — San Diego Union-Tribune, 16 Feb. 2022
• In a large pot, combine the kombu and water and let soak until the kombu starts to soften, about 2 hours.
  — Janelle Bitker, SFChronicle.com, 21 Aug. 2020
• Add water until the beans are covered, then add kombu and stir.
  — Steve Wilson, star-telegram.com, 11 May 2017
• Make sauce: In a large saucepan, combine soy sauce, water, kombu, onions, mirin and mushrooms.
  — Eleanore Park, WSJ, 9 May 2018
• Meanwhile, combine kombu and 4 cups water in a large pot.
  — Claire Saffitz, Bon Appetit, 19 Feb. 2017
• Combine kombu and 4½ cups cold water in a medium saucepan.
  — Claire Saffitz, Bon Appetit, 19 Mar. 2018
• Hinodeya’s base for its house ramen is a dashi broth — light, but packed with flavor from bonito and kombu.
  — Sarah Fritsche, San Francisco Chronicle, 1 Mar. 2018
• Jinya’s broths are simmered for 10 hours, with pork or chicken bones, or kombu and shiitake mushrooms for the vegetable broths.
  — Mary Orlin, The Mercury News, 2 May 2017
• Remove from heat and discard mushrooms, kombu and onions.
  — Eleanore Park, WSJ, 9 May 2018
• Cured fluke served in kombu broth with a dusting of black lime and cucumber powders tastes of brine and earthiness.
  — Amy Tara Koch, Vogue, 13 Dec. 2017
• Condiments fill the other saucers: briny kombu tea, fresh sudachi, spicy miso, Okinawan sea salt, wasabi, and fruity-sharp aimori.
  — Adam Erace, Travel + Leisure, 25 July 2023
• Quickly discard kombu, stir in bonito flakes and lower to a simmer.
  — Sarah Karnasiewicz, WSJ, 12 Apr. 2018
• Add mushrooms, kombu, ginger, garlic, and 8 cups water and bring to a simmer over medium-high.
  — Andy Baraghani, Bon Appetit, 19 Mar. 2018
• The kombu and bok choy are dense with nutrients while being relatively low in calories, a win-win.
  — Seamus Mullen, Bon Appetit, 5 Oct. 2017
• The Tart kombu vinegar was a condiment under the sea—slightly salty, refreshing, and bracing.
  — Tamar Adler, Vogue, 10 Mar. 2021
• Try the house ramen, which includes whole wheat noodles, bonito, kombu, scallop, pork, egg, seaweed and green onions.
  — Christopher Reynolds, latimes.com, 3 May 2018
• Traditional Okinawan food makes use of kombu, a type of seaweed, and katsuobushi (dried bonito fish) to form a healthy stock.
  — Emiko Jozuka, CNN, 8 June 2018
• For the sauce, Gao combines three varieties of Sichuan chiles with Sichuan peppercorns, kombu, and dried mushrooms, all submerged in neutral oil.
  — Max Falkowitz, Saveur, 4 June 2018
• Then add the kombu, bonito and shiitake mushroom, turkey carcass and water.
  — Dana McMahan, The Courier-Journal, 27 Nov. 2019

Last Updated: 17 Jul 2024