- Konbu kelp, ~8x4" piece
- 2 cloves garlic
- ~1 tsp rice vinegar
- ~1 tsp sesame oil
- ~2 tsp soy sauce
- water
- Boil konbu for stock, ~15 minutes
- Cool the konbu in cold water
- Roll it up and slice with knife
- Finely dice garlic
- Mix togther with rice vinegar, sesame oil, soy sauce