Kombu Tsukudani: Deliciously Reusing Leftover Kombu from Dashi
Transform leftover dashi kombu into delicious Kombu Tsukudani! This easy recipe minimizes waste and adds a savory, umami-rich condiment to your meals. Learn how!
Ingredients
- Dried Kombu (used from dashi-making):
- Dried Chili Pepper: 1
- Water (or leftover dashi): 1 cup
- Cooking Sake: 1 tablespoon
- Mirin: 1 tablespoon
- Rice Vinegar: 1 teaspoon
- Shoyu (Japanese Soy Sauce): 2 tablespoons
- Sugar: 1 teaspoon (more to taste)
- Katsuobushi (shaved bonito flakes): 1/2 teaspoon (optional, omit if using dashi)
- Sesame Seeds: a little
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