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Kinpira Kombu (Using Leftover Dashi Kombu)

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8 minutes
Servings 2
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Made kombu dashi? Use the leftover kombu to make this quick and easy kinpira kombu—stir-fried in a sweet and savory sauce. With just a few simple ingredients, it makes a delicious side dish in no time!

Looking for more leftover kombu recipes? Try this kombu tsukudani!

Kinpira kombu served on a plate.

Recipe Ingredients

You’ll need the following ingredients to make this kinpira kombu:

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Kinpira kombu ingredients.
  • Kombu: Use the leftover kombu from making dashi. It still has great texture and plenty of flavor—perfect for tsukudani.
  • Carrot: Adds natural sweetness, color, and a bit of crunch.
  • Sesame Oil: Provides a rich, nutty aroma and is perfect for stir-frying.
  • Dried Chili Pepper: Brings a subtle heat that balances the sweetness. You can adjust the amount or skip it if you prefer a milder dish.
  • Mirin, soy sauce, and sake: This trio creates the classic sweet and savory flavor.
  • Toasted sesame seeds: Added at the end for a nutty aroma and extra flavor.

Serving Suggestions

  • You can pair with grilled fish or tofu to complement your main dish.
  • Serve as a side dish with steamed rice and miso soup for a simple Japanese meal.
  • Add to bento boxes for a flavorful side.
Kinpira kombu served on a plate.

More Kombu Recipes You Will Love

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Kinpira Kombu (Using Leftover Dashi Kombu)

No ratings yet
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 2
Author: Juri Austin
Made kombu dashi? Use the leftover kombu to make this quick and easy kinpira kombu—stir-fried in a sweet and savory sauce. With just a few simple ingredients, it makes a delicious side dish in no time!
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Kinpira kombu served on a plate.
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Equipment

  • Small flyring pan

Ingredients
  

  • 50 g Leftover Kombu, leftover after making dashi
  • ½ Carrot
  • 2 tsp Sesame Oil
  • ½ Dried chili pepper
  • 1 Tbsp Sake
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 tsp Toasted Sesame Seeds

Instructions
 

  1. Prep the Ingredients: Slice the kombu and carrot into thin strips. Remove the seeds from the dried chili pepper and chop it into small pieces.
  2. Stir-Fry: Heat sesame oil in a frying pan over medium heat. Add the chopped chili pepper, kombu, and carrot. Stir-fry for 2–3 minutes, until the carrots start to soften.
  3. Add Seasonings: Pour in the sake, mirin, and soy sauce. Continue cooking, stirring occasionally, until the liquid has mostly evaporated and everything is well coated.
  4. Finish and serve: Sprinkle with toasted sesame seeds and give it a quick toss. Transfer to a serving dish and enjoy!

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1servingCalories: 86kcalCarbohydrates: 9gProtein: 2g

This nutritional information is estimated and provided for general reference only.

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Juri Austin wearing denim kimono and holding bento box.

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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