Kombu Tsukudani 昆布の佃煮

Ingredients

• 100 g Kombu Kelp (*1 )
• ¼ cup Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• ½ tbsp Sake
• ½ tbsp Rice vinegar (*2)

Steps

1. 1

   Start by soaking the dried kombu kelp in water for about 20-30 minutes until it becomes soft. *3

2. 2

   Once softened, cut the kombu into small thin strips or small square shape.

3. 3

   In a saucepan, combine soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil, stirring to dissolve the sugar.

4. 4

   Add the cut kombu pieces to the saucepan. Reduce the heat to low and let it simmer for about 20-30 minutes, or until the liquid has reduced and the kombu is tender and flavorful.

5. 5

   Add red chili flakes or sesame seeds for extra flavor and texture(Optional)

6. 6

   Allow the kombu tsukudani to cool slightly before serving. It can be stored in an airtight container in the refrigerator for up to a week.