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Kombu no Tsukudani

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


  • 1 oz hydrated kombu
  • 1 Tbsp sake
  • 1 tsp rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1 tsp white sesame seeds


Cut leftover kombu into thin strips. 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 softened. Add soy sauce and sugar. Simmer until liquid is gone. Stop the heat. Mix white sesame seeds in.

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