Kombu Tsukudani Using Leftover Dashi Kombu!

1. 1

   Drain excess water from kombu seaweed leftover from making dashi stock.

2. 2

   Cut the kombu into 2 cm squares.

3. 3

   Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.

4. 4

   Add the sugar, then simmer for 10 more minutes.

5. 5

   Add the soy sauce, sake, and mirin, then boil for 20 more minutes.

6. 6

   Increase the heat, then boil down the liquid.

7. 7

   Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon.

8. 8

   Be careful not to over-boil.

9. 9

   Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.

10. 10

    See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi.

11. 11

    See the following recipe for making nori seaweed tsukudani from stale nori seaweed.

* Per serving · 4 servings · Values may vary.

No additional tips available.