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) (you can use up to 4 oz (113 g) for this recipe; 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
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 (add more, if needed)
- 2 tsp sugar (add more if you prefer a sweet 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 the pepper into thin rounds.
- Transfer the kombu into 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 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 the kombu is still not tender, add water and continue to cook. Check the taste and add sugar and/or soy sauce, if needed.
- Sprinkle ½ tsp sesame seeds on top and 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