Golden Kabocha & Shio Kombu Bites

Instructions

Step 1: Pumpkin preparation

1. Rinse the kabocha pumpkin thoroughly and scrub with a vegetable brush.

2. Scoop out seeds and core, lightly coat with rice bran oil, and steam or roast until tender.

3. While still warm, mash 120 g of pumpkin flesh with a fork and season with a dash of sea salt.

Step 2: Season and combine mixture

1. In a mixing bowl, combine the 120 g mashed pumpkin, 60 g smashed chickpeas, and 1 tsp homemade shio kombu.

2. Mix thoroughly until all ingredients are well incorporated.

Step 3: Assembly

1. Divide the mixture into 6 equal portions (30 g each).

2. Roll each portion between your hands to form a smooth ball (yielding 6 balls, 180 g total).

3. Arrange 6 fresh shiso leaves on a serving plate to form the base.

4. Place one chickpea ball on top of each shiso leaf and garnish with sesame seeds before serving.
   

Shio Kombu DIY

Ingredients

• Dried kombu: 1 piece (about 10 g)

• Soy sauce: 80 ml

• Mirin: 25 ml

• Cane sugar: 30 g

• Water: 1 L

• Sesame seeds: A handful

Instructions

1. Gently wipe the kombu with a damp cloth. Do not wash off the white powdery substance (mannitol), as it produces natural umami flavor.

2. Use a container to steep kombu in water overnight in the fridge.

3. Transfer kombu and water to a pot. Bring to a bare simmer over low heat for 20 minutes. Do not boil the water with kombu in it or the broth will turn slimy and bitter.

4. Remove kombu from the pot. The liquid is now ready for use as kombu dashi.

5. Chop or mince the kombu to your desired size.

6. Place kombu, soy sauce, mirin, and sugar in a pot. Simmer over medium-low heat for 20 minutes. Add splashes of kombu dashi if the liquid evaporates too quickly.

7. Remove kombu from the pot and let it cool completely. For a flaky texture, spread kombu on a tray and dry in a low-heat oven.

8. Top with sesame seeds before serving.