Kombu Tsukudani (Simmered Kombu)
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!
Servings: 1
Calories: 153kcal
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 (unseasoned)
- 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.
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