Step 1

Gather all the ingredients.

Step 2

Cut the kombu into thin strips.

Step 3

Remove the seeds from the dried red chili pepper and cut the pepper into thin rounds.

Step 4

Transfer the kombu into a medium saucepan. Add water, mirin, and sake.

Step 5

Add rice vinegar, soy sauce, sugar, and katsuobushi.

Step 6

Add the red chili pepper and bring the liquid to a boil over medium heat.

Step 7

Once boiling, reduce heat to low and simmer until the liquid is almost evaporated, about 20-25 minutes. If kombu is still not tender, add water and continue to cook.

Step 8

Sprinkle sesame seeds and ready to serve.

Step 9

Keep the Tsukudani in the refrigerate and consume within 2 weeks.