Eden Foods Kombu Sea Vegetables Description
Eden Kombu is a wide leaf, deep growing sea vegetable that flourishes in the cold Arctic waters of Japan's northernmost island where the best Kombu grows wildly. Eden kombu is hand harvested and sun dried. We offer only the most tender central part of the leaf because of its wild flavor and pleasing texture. Highly appreciated for its food value and flavor enhancing characteristics, Kombu has been considered a health food for centuries in Asia.
Bring water and Kombu to a boil, reduced flame and simmer 4 minutes. Removed the Kombu. The stock is now ready to use as a base for making soups and noodle broth.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Servings per Container: 7
|Amount Per Serving||% Daily Value|
|Calories from Fat||0||*|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g||*|
|Total Carbohydrate||1 g||0%|
|Dietary Fiber||1 g||4%|
*Daily value not established.
Other Ingredients: Arame eisenia bicyclis
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Vegan Vegetable Tempura
Some dishes can feel exclusively available in restaurants, but vegetable tempura isn’t one of them! Get fresh, flaky vegetable tempura (and the pride of a new culinary skill
!) straight from your kitchen. The key to a perfect batch of homemade tempura is ice-cold water, sifted flour and piping-hot oil. This recipe also offers approximate cook times for each vegetable – helpful tips for first-time fryers. Feeling extra confident with your new skill? Try using the batter with other foods, like meat or seafood substitutes. Whatever you decide to fry, this dipping sauce makes the perfect accompaniment. Fry a batch to treat yourself and your family.
Vegan Vegetable Tempura
- 3 cups vegetable oil
- 2 Tbsp. untoasted sesame oil
- 1 cup all-purpose flour (plus more for dusting)
- 1 cup water (cold)
- 8 asparagus
- 1 small sweet potato (thinly sliced)
- 1 large carrot (halved & thinly sliced)
- 5 shishito peppers
- 4 bok choy stems (halved)
- 3/4 cup kombu dashi (dried kelp broth) (or vegetable broth)
- 3 Tbsp. tamari sauce
- 2 Tbsp. mirin
- 1 tsp. light agave
- In pot or saucepan, preheat oil to 330 degrees F. Prepare baking sheet with paper towels and cooling rack.
- For tempura batter, sift 1 cup flour into bowl. Pour in water, and stir for 20 seconds. (Note: Flour lumps are OK. Don’t over mix.)
- Dust vegetables with remaining flour and dip into tempura batter. Let excess batter drip off vegetables, then place into oil, leaving sufficient space to fry.
- Fry until lightly crispy, turning regularly to ensure even cooking.
- Cook sweet potatoes 3 minutes, bok choy 1 minute, carrots 3 minutes, asparagus 2 minutes, kabocha squash 3 minutes, shiitake mushrooms 1 minute, eggplant 1 minute, shishito peppers 40 seconds and shiso leaves 40 seconds.
- For sauce, stir together broth with sauce ingredients.