Cooked in a sweet and savory sauce, Kombu Tsukudani (Simmered Kombu) is a delicious way to use up the leftover kombu. It makes a great side dish to accompany your ordinary steamed rice!

Kombu Tsukudani (Simmered Kombu)

INGREDIENTS

• 2 oz used kombu (kelp) (I used Hidaka Kombu from making dashi; Hidaka Kombu is tender and easy to cook while Ma Kombu and Rishiri Kombu are thick and hard to cook. Check out the different types of kombu.)
• ▢½ tsp sesame seeds

Seasonings

• ▢1 cup water
• ▢1 Tbsp sake
• ▢1 Tbsp mirin
• ▢1 tsp rice vinegar
• ▢2 Tbsp soy sauce
• ▢1 tsp sugar (add more if you prefer the sweet taste)
• ▢½ tsp katsuobushi (dried bonito flakes)
• ▢1 dried red chili pepper

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Cut the kombu into thin strips.
• Remove the seeds from the dried red chili pepper and cut the pepper into thin rounds.
• Transfer the kombu into a medium saucepan. Add water, mirin, and sake.
• Add rice vinegar, soy sauce, sugar, and katsuobushi.
• Add the red chili pepper and bring the liquid to a boil over medium heat.
• Once boiling, reduce heat to low and simmer until the liquid is almost evaporated, about 20-25 minutes. If kombu is still not tender, add water and continue to cook.
• Sprinkle sesame seeds and ready to serve.

To Store

• Keep the Tsukudani in the refrigerate and consume within 2 weeks.
  

https://www.justonecookbook.com/simmered-kombu-tsukudani/