Name: Kombu Tsukudani (Simmered Kombu)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
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)

Ingredients

(Servings: 1)

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

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)

Kombu Tsukudani (Simmered Kombu)

Ingredients

For The Seasonings

Steps

Nutrition Facts

Comments

Kombu Tsukudani (Simmered Kombu)

Ingredients

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts