Kombu Tsukudani (Simmered Kombu)
User Reviews
4.9
Kombu Tsukudani (Simmered Kombu)
Description
This recipe begins by slicing kombu kelp into thin strips suitable for easy cooking and consumption. A dried red chili pepper, seeds removed and sliced, adds subtle heat. The kombu cooks in a saucepan with water, sake, and mirin which provide depth and slight sweetness. Rice vinegar and soy sauce introduce balancing acidity and saltiness, while sugar is added to adjust sweetness levels, and optional katsuobushi flakes enhance the umami flavor.
The ingredients are brought to a boil before lowering to a simmer where the liquid reduces over 20 to 25 minutes until nearly evaporated, leaving a concentrated, glossy sauce coating the kelp. If the kombu remains tough, additional water can be added to lengthen cooking and soften it further. The simmering imparts tenderness and rich flavor.
The finished tsukudani is garnished with sesame seeds for a nutty accent and stored refrigerated, where it keeps for up to two weeks. This versatile condiment is served as a side for rice or used to enhance plain dishes, offering a balanced combination of savory, sweet, tangy, and spicy elements achieved through simmering.
Ingredients
- 2 oz kombu you can use up to 4 oz (113 g); I used spent Hidaka kombu that‘s tender and easy to cook; Ma kombu and Rishiri kombu are thick and hard to cook; read about the different types of kombu, used, kelp
- ½ tsp sesame seeds
For the Seasonings
- 1 dried red chili pepper
- 1 cup water
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 tsp rice vinegar unseasoned
- 2 Tbsp soy sauce (or more, if needed)
- 2 tsp sugar (or add more for a sweeter taste)
- ½ tsp katsuobushi optional; skip for vegan/vegetarian, dried bonito flakes
Instructions
- Gather all the ingredients.
- Cut 2 oz used kombu (kelp) into thin strips.
- Remove the seeds from 1 dried red chili pepper and cut it into thin rounds.
- Transfer the sliced kombu to a medium saucepan. Add 1 cup water, 1 Tbsp sake, and 1 Tbsp mirin.
- Add 1 tsp rice vinegar (unseasoned), 2 Tbsp soy sauce, 2 tsp sugar, and ½ tsp katsuobushi (dried bonito flakes).
- Add the red chili pepper. Bring the liquid to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer until the liquid is almost evaporated, about 20–25 minutes. If the kombu is still not tender, add water and continue to cook. Check the taste and add more sugar and/or soy sauce, to your liking.
- Sprinkle ½ tsp sesame seeds on top. It‘s ready to serve.
To Store
- Keep the Tsukudani in the refrigerator and consume within 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2075mg | 86% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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