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Kombu Tsukudani Using Leftover Dashi Kombu! Recipe

Kombu Tsukudani Using Leftover Dashi Kombu! Recipe
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Prepare the ingredients before making Kombu Tsukudani Using Leftover Dashi Kombu! in your home. Then, follow these steps below to serve Kombu Tsukudani Using Leftover Dashi Kombu! for your family or friends.

Ingredients: Kombu Tsukudani Using Leftover Dashi Kombu!

  • 100 grams Kombu left over from making dashi stock
  • 1 tsp White sesame seeds
  • To make the sauce
  • 500 ml Water
  • 2 tbsp Vinegar
  • 3 tbsp Sugar
  • 4 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin

How to Make Kombu Tsukudani Using Leftover Dashi Kombu!

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Kombu Tsukudani Using Leftover Dashi Kombu! in your home by yourself.

    Step 1
  • Drain excess water from kombu seaweed leftover from making dashi stock.
  • Step 2
  • Cut the kombu into 2 cm squares.
  • Step 3
  • Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
  • Step 4
  • Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
  • Step 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.
  • Step 6
  • Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
  • Step 7
  • See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi.
  • Step 8
  • See the following recipe for making nori seaweed tsukudani from stale nori seaweed.
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