Caramelised Konbu Seaweed

Dried konbu seaweed can be rehydrated then caramelised in a mixture of soy sauce, sake and sugar. The resulting seaweed – known as konbu no tsukudani – can be used as a topping for white rice, as a filling for onigiri (triangular-shaped sushi) or simply added for flavour and colour to other dishes. I love cooking this with leftover konbu from making dashi, then nothing is wasted. It will keep indefinitely in the fridge, so it’s worth making a big batc