Kombu ‘Tsukudani’

Name: Kombu ‘Tsukudani’
Prep time: 20 min
Cook time: 30 min
Total time: 50 min

Source : 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 ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Hiroko Liston

at : October 20, 2025

Step:

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.

Ingredients

10-15 g Dried Kombu
*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
Sauce
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