tsukudani

Cooked in a sweet and savory sauce, Kombu Tsukudani (Simmered Kombu) is a delicious way to use up the leftover kombu. It makes a great side dish to accompany your ordinary steamed rice!

Kombu Tsukudani (Simmered Kombu)

sesame seeds

water

Tbsp sake

mirin

tsp rice vinegar

soy sauce

tsp sugar ((add more if you prefer the sweet taste))

½ tsp katsuobushi (dried bonito flakes)

red chili pepper

Gather all the ingredients.

Cut the kombu into thin strips.

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

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

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

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

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.

Sprinkle sesame seeds and ready to serve.

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

To Store

Baby Sardine Tsukudani is a classic Japanese preserved food that makes the best companion to rice. It is prepared by slowly simmering baby sardines in a sweet-savory sauce. Deliciously crunchy and addicting, you can also enjoy it as a topping on tofu, or as a snack to go with sake!

Baby Sardine Tsukudani

2.8 oz chirimen jako (dried baby sardine) ((80 g))

½ Tbsp toasted white sesame seeds ((optional))

Tbsp sugar

Quickly rinse the dried baby sardines under running water. This helps to clean and to remove excess saltiness from the fish. Drain the baby sardines well and transfer them to the saucepan.

Add mirin, sake, sugar, and soy sauce in the saucepan.

Mix all the ingredients and turn the heat to medium heat.

Bring the sauce to boil. Once boiling, skim off the foam and reduce the heat to low.

Cover the baby sardines with an otoshibuta (drop lid) and simmer on low heat, stirring occasionally, for 15 minutes. Be careful not to burn.

Once the sauce has thickened and you can see the bottom of the pot, turn off the heat. Transfer the Tsukudani to a glass container. Optionally, add the sesame seeds and mix well.

You can keep the Tsukudani in the refrigerator for up to 3 weeks or the freezer for 2-3 months.

Top 2 tsukudani recipes from across the web

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Top Tags

Kombu Tsukudani (Simmered Kombu)

Baby Sardine Tsukudani

Top 2 tsukudani recipes from across the web

The most viewed tsukudani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kombu Tsukudani (Simmered Kombu)

Baby Sardine Tsukudani

The most viewed tsukudani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine