Kombu Tsukudani Using Leftover Dashi Kombu!. Great recipe for Kombu Tsukudani Using Leftover Dashi Kombu!. Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani! If you simmer any more, the kombu will harden.
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Tsukudani (佃煮) is seafood/fish, shellfish, meat, seaweed, or vegetable that has been simmered in sweet and savory sauce (typically with soy sauce, sugar, mirin) for a long time.
Shrimpy made dashi, I decided to figure out how I could make use of the leftover kombu.
I happened upon this kombu tsukudani recipe from Just One Cookbook It makes use of used kombu, and is exactly the sort of thing we'd enjoy with rice.
You can cook Kombu Tsukudani Using Leftover Dashi Kombu! using 9 active ingredients and also 8 actions. Below is how we achieve.
Ingredients of Kombu Tsukudani Using Leftover Dashi Kombu!
- Step by step. 100 grams of Kombu left over from making dashi stock.
- Instructions. 1 tsp of White sesame seeds.
- Instructions. of To make the sauce.
- Instructions. 500 ml of Water.
- Instructions. 2 tbsp of Vinegar.
- Instructions. 3 tbsp of Sugar.
- Directions. 4 tbsp of Soy sauce.
- Instructions. 1 tbsp of Sake.
- Directions. 1 tbsp of Mirin.
Plus it's easy to make, and if you're cooking a lot of Japanese food, you probably already have all of. TRADITIONAL JAPANESE RECIPE: Tsukudani of kombu is an excellent way to use left over kombu from dashi. It's a tasty snack to help the beer go down at the end of a hard day's work or a simple meal to enjoy atop a bowl of rice. There is something about the sweet/savoury/salty goodness that makes it very moreish.
To Make Kombu Tsukudani Using Leftover Dashi Kombu!
- Drain excess water from kombu seaweed leftover from making dashi stock..
- Cut the kombu into 2 cm squares..
- Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat..
- Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes..
- 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..
- Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready..
- 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.
- See the following recipe for making nori seaweed tsukudani from stale nori seaweed. https://cookpad.com/us/recipes/143984-dinnertime-seaweed-tsukudani.
Although there are many commercial ready made kombu no tsukudani I have never. Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor. You can use it to top a bowl of rice or put it in your Onigiri rice balls. Tsukudani is one way to cook vegetables, seafood, and meat.
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