This marinade made with Kombu seaweed gives a wonderful umami flavour to your meals. A marinade is a fantastic way to use a remaining piece of Kombu (after making stock). There are 2 versions (see tip) of the marinade; both are delicious as a garnish to enhance rice and salads, and will combine well with either hot or cold dishes.
Cut the used Kombu into thin (1/2 cm) strips.
Saute briefly in a wok/pan in the oil then add honey, soy sauce & crushed garlic, simmer for 10 minutes.
Add the Kombu stock, cover & simmer for a few more minutes.
Put marinade in refrigerator for at least 2 hours.
Tip: Alternatively, replace the garlic with 1 tbsp grated fresh ginger and juice of one lemon. All else remains unchanged.