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Tsukudani | Simmered Kombu

Tsukudani (佃煮) is one of the common topping for eating with rice. I was often asked that is there any way we can reuse kombu, and this is one of the answer. It's very easy, but quite tasty.


So if you make a big batch and keep it in a fridge, it could be a life saver for busy breakfast, or the dinner for very tired day.


Tsukudani | Simmered Kombu



[Serving] 1-2 serves

[Prep time] 5 mins

[Cook time] 15 mins

[Storage] 1 week in a fridge

[Difficulty] E *(A=Hard E=Easy)


 

[Ingredients] (GRAM)


-Used kombu 50-60g

-Water 100ml

-Mirin 1/2 tsp (7.5ml)

-Sugar 1tbsp (15g)

-Sake 1tbsp (15ml)

-Soy sauce 1tbsp (15ml)


-Bonito flakes 5g

-Sesame seeds 1tbsp (8g)


 

[Ingredients] (OUNCE)


-Used kombu 1.8-2.1oz

-Water 3.5oz

-Mirin 1/2 tsp (0.26oz)

-Sugar 1tbsp (0.5oz)

-Sake 1tbsp (0.5oz)

-Soy sauce 1tbsp (0.5oz)


-Bonito flakes 0.2oz

-Sesame seeds 1tbsp (0.3oz)



[Recipe video]


[Instruction]

  1. Slice kombu thinly

  2. Put in a pot with water, sugar, mirin, sake, and 1/2tbsp soy sauce

  3. Boil and reduce on medium heat

  4. Meanwhile, toast some sesame seeds

  5. Once mostly evaporated, gas off

  6. Add the other 1/2tsp soy sauce, bonito, sesame seeds

  7. Chill, or you can eat as warm too.


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