Kombu Tsukudani Using Leftover Dashi Kombu!
Kombu Tsukudani Using Leftover Dashi Kombu!

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kombu tsukudani using leftover dashi kombu!. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Kombu Tsukudani Using Leftover Dashi Kombu! is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Kombu Tsukudani Using Leftover Dashi Kombu! is something that I’ve loved my entire life. They’re fine and they look wonderful.

This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. Drain excess water from kombu seaweed leftover from making dashi stock. • Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce.

To get started with this recipe, we have to prepare a few components. You can cook kombu tsukudani using leftover dashi kombu! using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kombu Tsukudani Using Leftover Dashi Kombu!:
  1. Prepare 100 grams Kombu left over from making dashi stock
  2. Take 1 tsp White sesame seeds
  3. Take To make the sauce
  4. Make ready 500 ml Water
  5. Make ready 2 tbsp Vinegar
  6. Make ready 3 tbsp Sugar
  7. Prepare 4 tbsp Soy sauce
  8. Make ready 1 tbsp Sake
  9. Get 1 tbsp Mirin

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. I just made some dashi and was wondering what I can do with the leftover kombu.

Instructions to make Kombu Tsukudani Using Leftover Dashi Kombu!:
  1. Drain excess water from kombu seaweed leftover from making dashi stock.
  2. Cut the kombu into 2 cm squares.
  3. Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
  4. Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
  5. Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
  6. Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
  7. See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi. - - https://cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles
  8. See the following recipe for making nori seaweed tsukudani from stale nori seaweed. - - https://cookpad.com/us/recipes/143984-dinnertime-seaweed-tsukudani

Bring to a boil and simmer kombu on low heat until. I just made some dashi and was wondering what I can do with the leftover kombu. Google has pretty much failed me on this one. Do any of you use your leftover kombu for anything besides more dashi? Kombu is an edible kelp used in Japanese cooking, most notably to make Dashi.

So that’s going to wrap this up for this exceptional food kombu tsukudani using leftover dashi kombu! recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!