Kombu Butter Sauce

Kombu is a type of edible seaweed (kelp) widely used in Japanese cooking. Taste of mild salt, deep savoury oceanic flavour and rich in umami, Kombu is naturally high in glutamates, it boosts savoury deep tones flavours to the cooking. Kombu butter is serve with soy brown sauce with small drops of soy sauce added, this combonation sauce showcases Japanese cuisine of simplicity and organic deliciousness.

Kombu butter on its own with half shell scallop and shellfish is worth trying.

Note: Asian steak, slice the rested steak, and melt 2 tablespoon of kombu butter with blow torch or boiler, lastly 50 ml of brown sauce over it.

Goes well with steaks, roast chicken, and fish.

Ingredients

- Unsalted Butter 400g
- Kombu 40g soak with 100ml warm water
- Ginger 3 knobs finely grated
- Miso white 2 tablespoons

- Table salt 1/4 teaspoon