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Kombu tsukudani served over steamed rice with chopsticks lifting the sweet-savory simmered kombu.

Kombu Tsukudani

Yoko Segawa
Kombu tsukudani is a traditional Japanese simmered side dish made with kelp, soy sauce, and sweetener. Kombu is cooked until tender and has an umami-rich, sweet, savory flavor and a glossy finish. It's perfect for enjoying over steamed rice in a Japanese-style breakfast or onigiri. This is a low-waste way to reuse kombu after making dashi.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Japanese
Servings 4 servings
Calories 98 kcal

Ingredients
 
 

  • 3 oz hydrated kombu I recommend using leftover kombu from making dashi
  • 2 cups water
  • 1½ Tablespoons rice vinegar
  • ¼ cup soy sauce
  • ¼ cup sake
  • ¼ cup mirin
  • 2 Tablespoons maple syrup
  • 1 teaspoon sesame seeds

Instructions
 

  • Slice kombu into 1-inch-long, thin strips. If your kombu is wide, cut it into 1-inch-wide pieces first, then slice thinly. Cut across the fibers, not along them, to help the kombu tenderize faster.
  • In a pot, combine kombu strips, water, and vinegar. Bring to a gentle boil over medium heat and cook until the kombu is tender and most of the liquid has reduced, about 30 minutes. Cooking time may vary depending on the type of kombu and thickness.
  • If the kombu is not tender enough, add a splash of water and continue cooking. Tip: Once seasonings are added, kombu can become harder to soften further and may firm up slightly as it cooks down. Make sure the kombu is a little more tender than you want the finished tsukudani to be before adding the seasonings.
  • Stir in the soy sauce, sake, mirin, and maple syrup. Stir occasionally and continue cooking until the sauce thickens and almost no liquid is left, about 10-15 minutes. When it is almost done, stir in sesame seeds.

Notes

Note 1: About kombu
Leftover dashi kombu is already softened, so it is easier to make tsukudani.
If you're making kombu tsukudani with dried kombu, soak the kombu in 2 cups of water for 30 minutes. Then remove the kombu from the water and slice it thinly. Do not discard the water! It's umami-rich cold-brew kombu dashi, so you can use it to make tsukudani in step 2.

 

Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 14gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 942mgPotassium: 60mgFiber: 0.2gSugar: 10gVitamin A: 6IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Keyword Healthy Meal, kombu, vegan
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