In a large saucepan, heat the chicken stock to boiling and leave simmering ... add to the broth along with the chicken, spinach and kombu. Cover the saucepan and cook for roughly 4 minutes ...

Stir until the sugar and salt have dissolved, then leave to cool. Slice the kombu into thin strips. Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at ...

The kombu will triple in size ... After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required.

Kombu, a variety of kelp harvested from the cold waters surrounding Japan, holds a special place in Japanese culinary traditions. This sea vegetable boasts not only a robust umami flavor but also ...

About Kombu Barthad Recipe: Kombu barthad is a recipe made with mushrooms and cooked with chillies, curry leaves and coconut vinegar. It's essentially a Coorgi dish but is also enjoyed in large parts ...