This Kombu Tsukudani is perfect with rice or as a side since even in small quantities, it packs so much flavour. It’s traditionally quite salty so that it can last long (even with refrigeration) but I love mine with a good balance of sweet and salty so I tend to add more sugar to get it that nice sweetness to balance out the saltiness.
Heat a medium sized pan or pot over medium. Once hot, add in the water and kombu. Leave to boil.
Once it boils, add in the sake, mirin, soy sauces, and sugar. Mix well and leave to simmer for 15-20 minutes until the water is absorbed and the sugars start the coat the kombu. Taste the kombu and feel free to adjust to your taste.
If your kombu is still a bit hard to the bite, you can add 2-3 tbsp more water and leave to cook a bit longer.
Once cooked and seasoned to your taste, turn off the heat and mix in the sesame seeds.
Transfer to air-tight containers and allow to cool completely before refrigerating. This will be good refrigerated for 2 weeks, or even longer. I love mine served over rice. You can enjoy yours with noodles, or as a delicious appetiser or side dish.
I used 2 dried kombu sheets. Each was around 4x8” (~10 x 20 cm) and 30 g (dried) in total.
The kombu I used for this recipe is from my Kake Udon recipe. I soaked the kombu for my dashi and turned the soaked kombu into this simmered kombu dish.
You may need to adjust the seasoning to your taste depending on how much kombu you have.