Kombu no Tsukudani

Kelp
Ian O'Leary/Getty Images
Prep: 30 mins
Cook: 3 hrs
Total: 3 hrs 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
53 Calories
1g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 53
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 471mg 20%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 2%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 2%
Calcium 41mg 3%
Iron 1mg 4%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Cut leftover kombu into thin strips.

  3. Put kombu, sake, and rice vinegar in a small pan.

  4. Pour some water enough to cover kombu.

  5. Bring to a boil and simmer kombu on low heat until softened.

  6. Add soy sauce and sugar.

  7. Simmer until liquid is gone.

  8. Stop the heat.

  9. Mix white sesame seeds in.