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Before you jump to Soy Sauce Marinated Ramps and Kombu recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.

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We hope you got benefit from reading it, now let’s go back to soy sauce marinated ramps and kombu recipe. You can cook soy sauce marinated ramps and kombu using 3 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Soy Sauce Marinated Ramps and Kombu:

1. Take bunches, depending on the size of the jar Ramps (or alpine leek)
2. Use cm Kombu
3. Provide tablespoons, depending on the size of the jar Soy sauce

Steps to make Soy Sauce Marinated Ramps and Kombu:

1. Wash the kombu or wipe with a damp paper towel and let it sit for 1 minute. (The picture shows thinly sliced kombu.)
2. Use scissors to cut the kombu into thin strips.
3. Wash and thoroughly dry the the ramps. Finely chop.
4. Stuff a small jar with kombu, ramp stems, then ramp leaves.
5. Pour the soy sauce on top, filling about the bottom 1 cm of the jar.
6. Let the mixture sit in the refrigerator as-is for 1 day.
7. Once the day is up, stir from the bottom, then let sit for another half a day.
8. It's great on rice (my family adds a bit of sugar to it). It's also great on chilled tofu (with a bit of ponzu mixed in).

Left to right: light soy sauce, dark soy sauce and all purpose soy sauce. You can interchange light soy sauce and all purpose soy sauce in recipes. But you must NEVER use dark soy sauce unless a recipe calls for it - it is very strong and will overpower the dish! Ikura is marinated salmon roe with mainly soy sauce. They are served as sushi toppings, Ikuradon (on a bowl of rice), and appetizer.

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