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  • Writer's pictureMiwa





<Yield> 2 servings

<Prep time> 7 mins ( This doesn't include the time for hydrating kombu)

<Cook time> 10mins


50g used kombu

6-7 cherry tomatoes

2 tsp dried basil or parsley

⅓ cup of walnuts


1 tbsp sugar

2 tbsp Mirin

1 ½ tbsp rice vinegar

2 tbsp soy sauce


1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) Chop them into ¼ inch squares.

2; To the pot, add all the seasonings listed above along with kombu ( step1) and tomatoes.

Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened.

3; Roast dried basil or dried parsley and walnuts for a couple of minutes until opening up the aroma.

4; Transfer 2 to the container . Mix in dried herb and walnut (from Step3). Top it on the rice or toast and enjoy!

<Miwa’s tips> ※Watch more on YouTube!

1; Please mix the sauce continuously to prevent it from burning.

2; After the sauce is thickened on step2, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot.

<Storage time>

Keep in an air-tight container in the fridge for 5 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/05/28 MIWA

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