Tsukudani of kombu is an excellent way to use left over kombu from dashi. It’s a tasty snack to help the beer go down at the end of a hard day’s work or a simple meal to enjoy atop a bowl of rice. There is something about the sweet/savoury/salty goodness that makes it very moreish. Although there are many commercial ready made kombu no tsukudani I have never been able to find one as good as homemade.
Kombu no tsukudani recipe
- 15g kombu left over from making dashi
- 500ml water
- 1 tablespoon high quality Japanese soy (shoyu)
- 2 tablespoons cooking sake
- 2 tablespoons Japanese sugar
- 1 1/2 tablespoons rice wine vinegar (we use genmai vinegar for extra punch)
* Adjust the shoyu/sugar/vinegar balance in the recipe to your liking
Slice kombu into strips, squares or diamonds and place in heavy bottomed pot with all other ingredients. Put on a low simmer until the liquid is gone and you are left with slightly sticky semi translucent pieces of ‘al dente’ kombu.
You will need to simmer for 2-3 hours in total so if the water has evaporated beforehand you will need to top the water up a little.
Best enjoyed cold as a condiment or on top of a steaming bowl of white rice.
I love blog articles like this one – not being Japanese myself, I am always on the lookout for what a true Japanese would eat on a day to day basis (not just sushi and sashimi!). It’s simplicity at its truest, what a busy person would whip up for themselves for quick lunch, but also delicious enough as a little accompaniment for a dinner party. Japanese comfort food, that’s what I would love to learn more of. This is so easy to add to my repertoire!