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Friday, 15 October 2010 15:25

Royal Kombu with Horseradich Dip

Written by Grettir Hreinsson
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  • 4 stripes Royal Kombu
  • 1/3 cup (5 tablespoon) sesame oil
  • 3 carrots, cut into 4 inch (10 cm) stripes
  • 1/2 head broccoli, cut into 3 inch (7 cm) florets
  • 3 cup unsalted corn chip

Dip ingredients:

  • 1 cup (200 ml) whole milk yogurt
  • 1 1/2 tablespoon prepared horseradish
  • 1 tablespoon rice syrup
  • 2 teaspoon lemon juice

Royal Kombu: Using scissors, cut the Royal Kombu stripes in half lengthwise and again crosswise.
Heat the oil and add the Royal Kombu stripes to the hot oil and fry for 3-4 minutes on each side until they change to a deep golden-brown color. Remove and drain on paper towels.
Boil a quarts of water in saucepan and blanch the carrots for 2 minutes, remove and set a side. Blance the broccoli for 3 minutes until bright green and set a side.
Dip: whisk the dip ingedients together in a small serving bowl.

Serve as a snack, set the dip bowl in a center of a platter and alternate the Royal Kombu, corn chips, carrots and broccoli arount it.

Grettir Hreinsson

Grettir Hreinsson

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