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Kombu Tsukudani (Simmered Kombu)
Recipe

9 INGREDIENTS • 5 STEPS • 30MINS

Kombu Tsukudani (Simmered Kombu)

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.
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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
4
us / metric
Kombu
2/3 cup
Kombu, soaked
Dashi Moto Soup Stock Base
3/4 cup
Dashi Moto Soup Stock Base
Mirin
1 Tbsp
Dried Red Chili Pepper
1
Dried Red Chili Pepper
Sesame Seeds
as needed
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
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Kombu Tsukudani (Simmered Kombu)
Save
author_avatar
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.
Cooking InstructionsHide images
step 1
Cut the Kombu (2/3 cup) into 1-2mm thin strips. If the kombu strips are slimy, you can rinse them in hot water.
step 1 Cut the Kombu (2/3 cup) into 1-2mm thin strips. If the kombu strips are slimy, you can rinse them in hot water.
step 2
Remove the seeds and finely mince the Dried Red Chili Pepper (1).
step 3
Tags
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Dairy-Free
Asian
Lunch
Shellfish-Free
Quick & Easy
Japanese
Seafood
Side Dish
Vegetables
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