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.
Ingredients:
- 1 oz hydrated kombu
- 1 Tbsp sake
- 1 tsp rice vinegar
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 tsp white sesame seeds
Preparation:
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.