Name: Kombu Tsukudani (Simmered Kombu)
Total time: PT1800.0S
Yield: 4
Ingredients: 50 gram Kombu; 200 milliliter Dashi Moto Soup Stock Base; 1 tablespoon Mirin; 1 teaspoon Rice Vinegar; 1 1/2 tablespoon Light Soy Sauce; 1/2 tablespoon Dark Soy Sauce; 1 teaspoon Maple Syrup; 1 Dried Red Chili Pepper; 1/2 teaspoon Sesame Seeds

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Kombu Tsukudani (Simmered Kombu)

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K33 Kitchen

Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.

https://www.k33kitchen.com/

Tsukudani commonly refers to seafood, meat, vegetables, or seaweed simmered in soy sauce, sugar, and mirin. It’s usually eaten with steamed rice as a flavoring agent.

30MINS

Total Time

$0.48

Cost Per Serving

Ingredients

Servings

US / Metric

2/3 cup

Kombu, soaked

3/4 cup

Dashi Moto Soup Stock Base

1 Tbsp

1 tsp

1 1/2 Tbsp

1/2 Tbsp

1 tsp

Dried Red Chili Pepper

1/2 tsp

Sesame Seeds

for garnish

Nutrition Per Serving

VIEW ALL

Calories

145

Fat

0.2 g

Protein

21.1 g

Carbs

10.6 g

Add to plan

Kombu Tsukudani (Simmered Kombu)

Save

K33 Kitchen

Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.

https://www.k33kitchen.com/

Author's Notes

You can keep the tsukudani in the refrigerator for 2-3 weeks or seal it with the canning method for months.

If you want to make this recipe from scratch, you need 15-20g dried kombu, soaked overnight. You can then use the soaked water as a replacement for dashi.

Heat food in sealed jars until the food is hot enough to destroy spoilage organisms.