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Kombu tsukudani is a classic side dish made by simmering kombu with soy sauce. This recipe is a great way to reuse the kombu leftover from making dashi—nothing goes to waste!

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

Recipe Ingredients

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

Kombu: Use the leftover kombu from making dashi. It still has great texture and plenty of flavor—perfect for tsukudani.
Mirin, soy sauce, and sugar: This trio creates the classic sweet and savory flavor.

Serving Suggestions

Serve over warm rice
Add to onigiri (rice balls): Kombu onigiri
As a bento side dish
With ochazuke (tea over rice)

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Kombu Tsukudani (Using Leftover Dashi Kombu)

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Cook: 15

Total: 15

Servings:

Author: Juri Austin

Kombu tsukudani is a classic side dish made by simmering kombu with soy sauce. This recipe is a great way to reuse the kombu leftover from making dashi—nothing goes to waste!

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Equipment

Small Saucepan

Ingredients

Instructions

Cut the kombu: Slice the leftover kombu into thin strips.
Simmer: In a small saucepan, combine the kombu, mirin, soy sauce, sugar, and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, or until the kombu is tender and most of the liquid has evaporated.
Serve: 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: 34kcalCarbohydrates: 7gProtein: 1g

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

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Kombu Tsukudani (Using Leftover Dashi Kombu)

Recipe Ingredients

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Serving Suggestions