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.
[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]
Slice kombu thinly
Put in a pot with water, sugar, mirin, sake, and 1/2tbsp soy sauce
Boil and reduce on medium heat
Meanwhile, toast some sesame seeds
Once mostly evaporated, gas off
Add the other 1/2tsp soy sauce, bonito, sesame seeds
Chill, or you can eat as warm too.