Kombu Tsukudani (Simmered Kombu)
Wondering what to do with leftover kombu from making Japanese soup stock (dashi)? Make delicious simmered Kombu Tsukudani cooked in a sweet and savory sauce. My tender seasoned kelp recipe is an easy and tasty side dish for your plain steamed rice!
Servings: 1 batch
Calories: 153kcal
Ingredients
- 2 oz used kombu (kelp) (you can use up to 4 oz (113 g); I used spent Hidaka kombu that‘s tender and easy to cook; Ma kombu and Rishiri kombu are thick and hard to cook; read about the different types of kombu)
- ½ tsp sesame seeds
For the Seasonings
- 1 dried red chili pepper
- 1 cup water
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 tsp rice vinegar (unseasoned)
- 2 Tbsp soy sauce (or more, if needed)
- 2 tsp sugar (or add more for a sweeter taste)
- ½ tsp katsuobushi (dried bonito flakes) (optional; skip for vegan/vegetarian)
Instructions
- Gather all the ingredients.
- Cut 2 oz used kombu (kelp) into thin strips.
- Remove the seeds from 1 dried red chili pepper and cut it into thin rounds.
- Transfer the sliced kombu to a medium saucepan. Add 1 cup water, 1 Tbsp sake, and 1 Tbsp mirin.
- Add 1 tsp rice vinegar (unseasoned), 2 Tbsp soy sauce, 2 tsp sugar, and ½ tsp katsuobushi (dried bonito flakes).
- Add the red chili pepper. Bring the liquid to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer until the liquid is almost evaporated, about 20–25 minutes. If the kombu is still not tender, add water and continue to cook. Check the taste and add more sugar and/or soy sauce, to your liking.
- Sprinkle ½ tsp sesame seeds on top. It‘s ready to serve.
To Store
- Keep the Tsukudani in the refrigerator and consume within 2 weeks.
Nutrition
Serving: 1 jar · Calories: 153 kcal · Carbohydrates: 16 g · Protein: 8 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 2075 mg · Potassium: 68 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 198 IU · Vitamin C: 2 mg · Calcium: 140 mg · Iron: 2 mg