Kombu Tsukudani: Deliciously Reusing Leftover Kombu from Dashi

Name: Kombu Tsukudani: Deliciously Reusing Leftover Kombu from Dashi
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

akanecuisine.com

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!

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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