Kombu ‘Tsukudani’

Kombu ‘Tsukudani’

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

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at : October 20, 2025

Step:

  1. Clean Dried Kombu and soak in cold water until soft. Cut into small (about 2.5cm) squares.

  2. Place 1 cup of the Water that is used to rehydrate Kombu in a small saucepan. Add other sauce ingredients and Kombu pieces.

  3. 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.

  4. Enjoy with freshly cooked rice. *Note: You may wish to add some Toasted Sesame Seeds.

Ingredients

  1. 10-15 g Dried Kombu
  2. *Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock
  3. Toasted Sesame Seeds *optional
  4. Sauce
  5. 1 cup Water that is used to rehydrate Kombu *OR Water
  6. 1 tablespoon Sake (Rice Wine)
  7. 1 tablespoon Sugar
  8. 1 tablespoon Soy Sauce
  9. 1 tablespoon Rice Vinegar

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