Soy Sauce Marinated Ramps and Kombu

• 3 bunches, depending on the size of the jar Ramps (or alpine leek)
• 20 cm Kombu
• 5 tablespoons, depending on the size of the jar Soy sauce

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

bunches, soy sauce

Taken from cookpad.com/us/recipes/144690-soy-sauce-marinated-ramps-and-kombu (may not work)