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Kombu no Tsukudani

User Rating 5 Star Rating (1 Review)


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.

User Reviews

 5 out of 5
Very tasty side dish, Member Radmat

Just happened to have finished making a batch of kombu dashi and, lo and behold, I found this recipe. I tried it, I liked it, I'll make it again. I didnt have sake, so I used some red wine I had sitting about, turned out just great.

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