Dried Kombu
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This Kombu Tsukudani is a traditional Japanese side dish using rehydrated dried kombu, simmered in soy, mirin, and sugar for a sweet-savory finish.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Yield
- 4 servings
Ingredients
2 sheets dried kombu (about 30g dried) 1½ cups water 2 tbsp sake 2 tbsp mirin 2 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp sugar 2 tsp toasted sesame seedsInstructions
- Rehydrate kombu overnight in cold water.
- Slice into thin strips.
- In a pot, add kombu, water, sake, mirin, soy sauces, and sugar.
- Simmer for 15–20 minutes until liquid reduces and coats kombu.
- Stir in sesame seeds.
- Cool and store in airtight container.
Notes
If kombu is still tough after simmering, add 2–3 tbsp more water and continue cooking. Flavor balance can be adjusted by adding more sugar or soy sauce to taste.Nutrition
- Calories
- 41
- Fat
- 1g
- Saturated fat
- 1g
- Sugar
- 5g
- Sodium
- 659mg
- Protein
- 1g
- Carbohydrates
- 8g
- Fiber
- 1g