Kombu Tsukudani

Name: Kombu Tsukudani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 4 × 6-inch (10 × 15 cm) piece dried kombu (dried sea kelp); 4 × 6-inch (10 × 15 cm) piece dried kombu (dried sea kelp); ½ cup (120 ml) water; ½ teaspoon rice vinegar; 1 tablespoon (15 ml) sugar; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (15 ml) sake; 1 tablespoon (15 ml) mirin; 1 teaspoon sesame seeds

Seasoned Sea Kelp

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
40 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

4 × 6-inch (10 × 15 cm) piece dried kombu (dried sea kelp)
½

Asia
Japan
Side dish
Vegan

Method

Place the kombu in a large bowl and add enough water to cover. Let sit for 15 minutes to rehydrate.
When the kombu becomes pliable, remove from the water, and pat dry. Slice thinly into 2-inch-long (5 cm) strips.
In a small saucepan, mix together the kombu, ½ cup (120 ml) water, and vinegar. Cook over medium-low heat for 10 minutes, then add the sugar