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Kombu Tsukudani (Using Leftover Dashi Kombu)

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Cook: 15 minutes
Total: 15 minutes
Servings: 2
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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Kombu tsukudani served on a plate.

Equipment

  • Small Saucepan

Ingredients
  

  • 30 g Leftover Kombu, leftover after making dashi
  • ½ Tbsp Mirin
  • ½ Tbsp Soy Sauce
  • ½ Tbsp Sugar
  • ¼ cup Water

Instructions
 

  1. Cut the kombu: Slice the leftover kombu into thin strips.
  2. 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.
  3. Serve: Transfer to a serving dish and enjoy!

Notes

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

Serving: 1servingCalories: 34kcalCarbohydrates: 7gProtein: 1g

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

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