Metric:
120ml Water
45gr Soy Sauce
15gr dried Kombu
15gr Mirin
15gr Sake
15gr Sugar
5gr Sesame Seeds
3gr Rice Vinegar
TRADITIONAL JAPANESE RECIPE: Tsukudani of kombu is an excellent way to use left over kombu from dashi. It’s a tasty snack to help the beer go down at the end of a hard day’s work or a simple meal to enjoy atop a bowl of rice. There is something about the sweet/savoury/salty goodness that makes it very moreish. Although there are many commercial ready made kombu no tsukudani I have never been able to find one as good as homemade.
Tsukudani is one way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani’s flavor is very concentrated. It’s not meant to be eaten by itself but with rice to enjoy the harmony of flavors. Tsukudani was first made as a food that lasts a long time, when refrigeration was not available in Japan.
Skill Level: ![]() |
Time: 25 Minutes |
Price: ![]() |
Serves: 4 People |
Ingredients:
Conversions |
Metric:
120ml Water
45gr Soy Sauce
15gr dried Kombu
15gr Mirin
15gr Sake
15gr Sugar
5gr Sesame Seeds
3gr Rice Vinegar
Cups:
0.5 cup Water
3 tablespoons Soy Sauce
Some dried Kombu
1 tablespoons Mirin
1 tablespoons Sake
1 tablespoons Sugar
1 teaspoon Sesame Seeds
0.5 teaspoon Rice Vinegar
Directions:
01 - Let Kombu submerge in water in a large bowl and rehydrate for 15 minutes.
02 - When Kombu becomes soft, take it out from the water and pat dry.
03 - Slice soften Kombu into 5cm / 2in long, thin strips.
04 - Put 120gr / 4.2oz / 0.5 cup Water and Vinegar along with cut Kombu in a small pot and cook at medium low heat for 10 minutes.
05 - Add all the seasonings, and cook until the liquid has evaporated.
06 - Add Sesame Seeds, mix to combine and serve.
Notes:
- You can re-use Kombu after making Dashi, which is usually discarded after its job is done. In this way you will not waste anything.
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Written by: Uncut Recipes | Disclaimer |
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