Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kombu ‘tsukudani’. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kombu ‘Tsukudani’ is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Kombu ‘Tsukudani’ is something which I have loved my entire life.
Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce. We'll make them into delicious Simmered Kombu called Kombu Tsukudani. Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Tsukudani is one way to cook vegetables, seafood, and meat.
To begin with this recipe, we have to prepare a few ingredients. You can cook kombu ‘tsukudani’ using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kombu ‘Tsukudani’:
- Prepare 10-15 g Dried Kombu
- Make ready *Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock
- Take Toasted Sesame Seeds *optional
- Get Sauce
- Prepare 1 cup Water that is used to rehydrate Kombu *OR Water
- Get 1 tablespoon Sake (Rice Wine)
- Get 1 tablespoon Sugar
- Take 1 tablespoon Soy Sauce
- Get 1 tablespoon Rice Vinegar
Leftover kombu from making dashi can be used to make this side dish. Drain excess water from kombu seaweed leftover from making dashi stock. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients.
Instructions to make Kombu ‘Tsukudani’:
- 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.
Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of tsukudani are sold. Cut leftover kombu into thin strips. Put kombu, sake, and rice vinegar in a small pan. Pour some water enough to cover kombu.
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