Kombu-Marinated Vegetables

These veggies are on the Gaijin menu and are a perfect accompaniment to your okonomiyaki or yakisoba. In happier times, they make a nice Japanese-inspired party appetizer, so file this away for future use. For now, appreciate these as a delicious and different way to eat your vegetables!

Ingredients

• 1 cup celery, washed, peeled and cut into batonettes

• 1 cup carrots, peeled, cut in half lengthwise, sliced thinly on a bias

• 1 cup radishes, washed, trimmed, sliced thinly

• 4-by-4-inch piece kombu (kelp)

• 1 tablespoon kosher salt, plus more if needed

• 1 pint water

• 2 tablespoons sesame oil

• 1 tablespoon sesame seeds

• 1 tablespoon furikake or other rice seasoning

• 1 tablespoon soy sauce

• 1 teaspoon aonori (ground nori)

Directions

• Combine the celery, carrots, radishes, kombu, salt and water and store in the refrigerator overnight.

• Drain the vegetables and mix with the remaining ingredients; marinate for at least 1 hour before serving. Season with more salt if needed. Serve.