Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 114kcal 5%
Fat 2g 3%
Saturated Fat 0g 0%
Carbohydrates 19g 6%
Fiber 2g 8%
Sugar 13g 26%
Protein 4g 8%
Cholesterol 0mg 0%
Sodium 1,059mg 44%

Percent Daily Values are based on a 2,000 calorie diet.

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Kombu Tsukudani (Simmered Kombu)

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)

Prep 10m

Cook 30m

Total 40m

This Kombu Tsukudani recipe uses simmered kombu (kelp) with a blend of seasonings to create a savory and slightly sweet condiment. The kombu is tender and easy to cook, and the dish can be made vegan/vegetarian by skipping the bonito flakes. Serve as a side dish or topping for rice.

Kombu

Tsukudani

Nutrition Facts

Kombu Tsukudani (Simmered Kombu)

Ingredients

For The Seasonings

Steps

Nutrition Facts

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