Kombu no Tsukudani

Ian O'Leary/Getty Images
  • 3 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 3 hrs
  • Yield: 2 servings

Tsukudani are simmered Japanese dishes flavored with soy sauce based soup. They are usually salty. Leftover kombu from making dashi can be used to make this side dish.

What You'll Need

  • 1 ounce hydrated kombu
  • 1 tablespoon sake
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon white sesame seeds​

How to Make It

  1. Cut leftover kombu into thin strips.
  2. Put kombu, sake, and rice vinegar in a small pan.
  3. Pour some water enough to cover kombu.
  4. Bring to a boil and simmer kombu on low heat until softened.
  5. Add soy sauce and sugar.
  6. Simmer until liquid is gone.
  7. Stop the heat.
  8. Mix white sesame seeds in.
Nutritional Guidelines (per serving)
Calories 120
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 480 mg
Carbohydrates 14 g
Dietary Fiber 4 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)