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RECIPE
9 INGREDIENTS5 STEPS30min

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.
Kombu Tsukudani (Simmered Kombu) Recipe | SideChef
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.
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
30min
Total Time
$0.48
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2/3 cup
Kombu , soaked
3/4 cup
Dashi Moto Soup Stock Base
1 Tbsp
Mirin
1 tsp
Rice Vinegar
1 1/2 Tbsp
1/2 Tbsp
1
Dried Red Chili Pepper
1/2 tsp
for garnish
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Nutrition Per Serving

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CALORIES
145
FAT
0.2 g
PROTEIN
21.1 g
CARBS
10.6 g

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 Instructions

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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) .
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Nutrition Per Serving
Calories
145
% Daily Value*
Fat
0.2 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
63.4 mg
21%
Carbohydrates
10.6 g
4%
Fiber
0.4 g
1%
Sugars
3.3 g
--
Protein
21.1 g
42%
Sodium
1249.9 mg
54%
Vitamin D
--
--
Calcium
222.6 mg
17%
Iron
2.9 mg
16%
Potassium
785.1 mg
17%
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