Servings: 1 container
Kombu Tsukudani 昆布の佃煮
Kombu tsukudani is an easy and healthy Japanese side dish or onigiri filling and a delicious way to use up leftover kombu pieces!
Ingredients
- 100 g Kombu Kelp *1
- ¼ cup Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sugar
- ½ tbsp Sake
- ½ tbsp Rice vinegar *2
Instructions
Kombu kelp preparation
- Start by soaking the dried kombu kelp in water for about 20-30 minutes until it becomes soft. *3
- Once softened, cut the kombu into small thin strips or small square shape.
Making Tsukudani
- In a saucepan, combine soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil, stirring to dissolve the sugar.
- Add the cut kombu pieces to the saucepan. Reduce the heat to low and let it simmer for about 20-30 minutes, or until the liquid has reduced and the kombu is tender and flavorful.
- Add red chili flakes or sesame seeds for extra flavor and texture(Optional)
- Allow the kombu tsukudani to cool slightly before serving. It can be stored in an airtight container in the refrigerator for up to a week.
Notes
*1 As explained in the above post, the best kombu kelp to use is the left over kelp after you have made Kombu dashi. If you are making kombu tsukudani from scratch, you will need about 2 of 2 inch x 3 inch (5 x 7 cm) size dry kelp.
*2 I used rice vinegar but you can substitute with other vinegars to experiment.
*3 If you are using the kombu kelp dashi, skip this prep.
Nutrition
Calories: 160kcal, Carbohydrates: 32g, Protein: 8g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 3603mg, Potassium: 214mg, Fiber: 2g, Sugar: 18g, Vitamin A: 116IU, Vitamin C: 3mg, Calcium: 181mg, Iron: 4mg