Konbu no Tsukudani Konbu Caramelized in Soy Sauce, Sake and Sugar

Name: Konbu no Tsukudani Konbu Caramelized in Soy Sauce, Sake and Sugar
Yield: Makes about 150 g (5½oz)
Cuisine: Japanese
Ingredients: 100 g (3½ oz) rehydrated konbu (can use rehydrated shiitake mushrooms or canned baby clams as alternatives); 100 g (3½ oz) rehydrated konbu (can use rehydrated shiitake mushrooms or canned baby clams as alternatives); 100 g (3½ oz) rehydrated konbu (can use rehydrated shiitake mushrooms or canned baby clams as alternatives); 50 ml (2 fl oz/¼ cup) sake; 15 ml (1 tbsp) rice vinegar; 50 ml (2 fl oz/¼ cup) soy sauce; 50 g (1¾ oz/¼ cup) granulated sugar; 1 tsp white sesame seeds (optional)

Preparation info

Makes about
150 g

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

100 g (3½ oz) rehydrated konbu (can use rehydrated shiitake mushrooms or canned baby clams as alternatives)
50

Asia
Japan
Sauce
Vegan
Gluten-free

Method

You can use the leftover konbu from Primary or Secondary Dashi for this recipe. Cut the rehydrated konbu into thin strips.
Place the konbu, sake and rice vinegar in a small pan. Pour in just enough water to cover the konbu, bring to the boil and then simmer gently on a l