Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kombu ‘tsukudani’. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce. We'll make them into delicious Simmered Kombu called Kombu Tsukudani. • Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Tsukudani is one way to cook vegetables, seafood, and meat. This video will show you how to make Kombu Tsukudani, Kombu seaweed cooked and seasoned with sugar and soy sauce.
Kombu ‘Tsukudani’ is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Kombu ‘Tsukudani’ is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have kombu ‘tsukudani’ using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kombu ‘Tsukudani’:
- Prepare Dried Kombu
- Get *Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock
- Get Toasted Sesame Seeds *optional
- Get Sauce
- Get Water that is used to rehydrate Kombu *OR Water
- Get Sake (Rice Wine)
- Make ready Sugar
- Take Soy Sauce
- Make ready Rice Vinegar
Drain excess water from kombu seaweed leftover from making dashi stock. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients. This sweet-salty seaweed condiment is terrific atop rice or noodles, sprinkled over salads, or served alongside fish.
Instructions to make Kombu ‘Tsukudani’:
- Clean Dried Kombu and soak in cold water until soft. Cut into small (about 2.5cm) squares.
- Place 1 cup of the Water that is used to rehydrate Kombu in a small saucepan. Add other sauce ingredients and Kombu pieces.
- Simmer for 30 minutes or until the sauce thickens. Remove from heat when the thickened sauce is still there, and allow Kombu to cool in the sauce.
- Enjoy with freshly cooked rice. *Note: You may wish to add some Toasted Sesame Seeds.
Using a shredded version of the. Cut leftover kombu into thin strips. Put kombu, sake, and rice vinegar in a small pan. Pour some water enough to cover kombu. Bring to a boil and simmer kombu on low heat until softened.
So that is going to wrap this up with this exceptional food kombu ‘tsukudani’ recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
