‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. If I were living in Japan, I would have never tried to make this Kombu ‘Tsukudani’ as it is popularly available in a variety of flavours. But, here in Melbourne where I live, I must make it if I want to eat it. It’s not hard to make. It takes time, but it can be done while I am cooking other things.
10 to 15g Dried Kombu (Kelp)
*Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock.
Toasted Sesame Seeds *optional
1 cup Water that is used to rehydrate Kombu *OR Water
1 tablespoon Sake (Rice Wine)
1 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
- Clean Dried Kombu and soak in cold water until soft. Cut into small (about 2.5cm) squares.
- Place 1 cup of the Water that is used to rehydrate Kombu in a small saucepan. Add other sauce ingredients and Kombu pieces.
- Simmer for 30 minutes or until the sauce thickens. Remove from heat when the thickened sauce is still there, and allow Kombu to cool in the sauce.
- Enjoy with freshly cooked rice. *Note: You may wish to add some Toasted Sesame Seeds.
- The photo below is the same Tsukudani, but I thinly sliced Kombu. Find ‘How to thinly slice Kombu’.
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