Ever wonder what you could make out of the used kombu after making dashi? The answer is a delicious kombu tsukudani! Kombu tsukudani is shredded kombu that has been cooked and seasoned with mainly soy sauce, sugar and sesame seeds, and is great to eat along with a bowl of steamed rice. Tsukudani usually has a very salty flavour to be able to store the kombu for a long time and prevent it from going bad quickly!
You can definitely make this recipe with brand new dried kombu, or re-use the ones from making kombu dashi.
Recipe
Kombu Tsukudani
Ingredients
Instructions
Preparing dried Kombu (skip if you are using leftover kombu)
- Let the kombu soak in a large bowl of water for 10 minutes until soften. If kombu is not tenderised, leave for another 10 minutes.
- Drain the water and pat the kombu dried with some paper towel. Slice into thin pieces.
Making Tsukudani
- Add the cut kombu/leftover kombu into a pot.
- Add water and vinegar. Put over medium heat until boiling.
- Add cooking sake, mirin, soy sauce, and sugar. Lower the heat.
- Let simmer until the moisture is reduced, and enjoy.
Recommended Products
Here are some of our recommendations for you. These kombu products are free of additives and carefully selected to ensure you could enjoy the best umami flavour.
Buy On Amazon USA
Hidaka Kombu 2.8oz (80g)
Rishiri Kombu 3.5oz (100g)
Rausu Kombu 3.5oz (100g)
