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Ingredient
Kombu ‘Tsukudani’
Introduce
Chef :
Hiroko ListonKombu ‘Tsukudani’
‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. If I were living in Japan, I would have never tried to make this Kombu ‘Tsukudani’ as it is popularly available in a variety of flavours. But, here in Melbourne where I live, I must make it if I want to eat it. It’s not hard to make. It takes time, but it can be done while I am cooking other things.
Ingredient
Food ration :
4 servings
10-15 g
Dried Kombu
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Sugar
1 tablespoon
Soy Sauce
1 tablespoon
Rice Vinegar
Cooking instructions
* Step 1
Clean Dried Kombu and soak in cold water until soft. Cut into small (about 2.5cm) squares.
* Step 2
Place 1 cup of the Water that is used to rehydrate Kombu in a small saucepan. Add other sauce ingredients and Kombu pieces.
* Step 3
Simmer for 30 minutes or until the sauce thickens. Remove from heat when the thickened sauce is still there, and allow Kombu to cool in the sauce.
* Step 4
Enjoy with freshly cooked rice. *Note: You may wish to add some Toasted Sesame Seeds.
* Step 5
*Note: The photo below is the same Tsukudani, but I thinly sliced Kombu.
Note: if there is a photo you can click to enlarge it
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