Kombu Tsukudani Using Leftover Dashi Kombu!
Kombu Tsukudani Using Leftover Dashi Kombu!

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kombu tsukudani using leftover dashi kombu!. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Kombu Tsukudani Using Leftover Dashi Kombu! is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Kombu Tsukudani Using Leftover Dashi Kombu! is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook kombu tsukudani using leftover dashi kombu! using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kombu Tsukudani Using Leftover Dashi Kombu!:
  1. Take 100 grams Kombu left over from making dashi stock
  2. Make ready 1 tsp White sesame seeds
  3. Take To make the sauce
  4. Get 500 ml Water
  5. Make ready 2 tbsp Vinegar
  6. Make ready 3 tbsp Sugar
  7. Take 4 tbsp Soy sauce
  8. Get 1 tbsp Sake
  9. Prepare 1 tbsp Mirin

Cut leftover kombu into thin strips. Put kombu, sake, and rice vinegar in a small pan. The Spruce Eats uses cookies to provide you with a great user experience. I just made some dashi and was wondering what I can do with the leftover kombu.

Instructions to make Kombu Tsukudani Using Leftover Dashi Kombu!:
  1. Drain excess water from kombu seaweed leftover from making dashi stock.
  2. Cut the kombu into 2 cm squares.
  3. Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
  4. Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
  5. Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
  6. Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
  7. See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi. - - https://cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles
  8. See the following recipe for making nori seaweed tsukudani from stale nori seaweed. - - https://cookpad.com/us/recipes/143984-dinnertime-seaweed-tsukudani

Google has pretty much failed me on this one. Do any of you use your leftover kombu for anything besides more dashi? Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty and.

So that is going to wrap this up for this exceptional food kombu tsukudani using leftover dashi kombu! recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!