Punjabi Kombu Seaweed over Amaranth Grain

Punjabi-inspired comfort food: tender kombu seaweed paired with jalapeño pepper and butternut squash and amaranth grain, finished with shiso leaf and a hit of sumac. 1. Pat the kombu seaweed dry and season with sea salt, sumac. 2. Heat corn oil in a heavy pan and sear the kombu seaweed until it develops a deep golden crust, about 16 minutes. 3. Add jalapeño pepper and butternut squash to the pan and cook until just tender, stirring in shiso leaf for fragrance. 4. Cook the amaranth grain separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.