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Kombu Dashi Beef Drizzle (~12 Cal / 2 Tbsp)

·229 words·2 mins
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A smoky, tomato-forward drizzle that turns plain shredded chuck roast into something worth eating. The kombu dashi base delivers iodine, glutamates, and trace minerals for under 12 calories per serving.

Why these ingredients
Kombu dashi supplies iodine, glutamates, and trace minerals at near-zero calories. Nutritional yeast adds B12, zinc, selenium, and umami. Dulse flakes replace salt entirely while contributing iodine, potassium, and iron. Turmeric paired with the cayenne provides curcumin with capsaicin-enhanced bioavailability.

Ingredients
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  • 1 strip kombu (4 inch)
  • 2 cups cold water
  • 1 can fire-roasted crushed tomatoes
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • Pinch of cayenne
  • 1/2 tsp dulse flakes
  • 1/8 tsp xanthan gum

Instructions
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  1. Soak the kombu strip in 2 cups cold water for 30 minutes.
  2. Bring to a bare simmer. Remove the kombu before it boils.
  3. Add fire-roasted tomatoes, garlic, smoked paprika, turmeric, apple cider vinegar, nutritional yeast, cayenne, and dulse flakes to the dashi.
  4. Blend in a Vitamix until silky.
  5. Warm in a saucepan for 5 minutes.
  6. Remove from heat. Whisk in 1/8 tsp xanthan gum slowly until incorporated.
  7. Cool and refrigerate.

Storage
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Keeps 10 days refrigerated. Store in a squeeze bottle or mason jar.