Konbu Tsukudani

A great way to serve up the konbu left over from making dashi!

Konbu Tsukudani
Photographed by Akio Takeuchi


Recipe by
Kazuo Hida

Easy

Seafood

Quick

230kcal

10minutes

Calorie count is for full recipe.
Excludes time needed to cool the konbu.

Ingredients

  • 200 g konbu left over from making dashi
    Note

    Defrost if frozen.

  • 3 tbsp sweet soy sauce
    Note

    Refer to notes for ingredients and directions.

  • 1-2 umeboshi pits
    Note

    If available

  • A pinch of white sesame seeds
  • 2 tsp sesame oil

Directions

1

Cut the konbu into fine strips. Heat 2 tsp of sesame oil in a frying pan placed over medium heat and stir-fry the konbu. When evenly coated, add the sweet soy sauce and umeboshi pits and continue to stir-fry until most of the liquid has evaporated.

2

Set aside to cool and infuse the konbu with flavor. Sprinkle with white sesame seeds.

Advice

If placed in a food storage container, will keep in the fridge for about a week.

Tips

[How to make sweet soy sauce] about 200 ml
*Ingredients: 200 ml mirin, 100 ml soy sauce
*Directions:
Bring the mirin to a boil to burn off the alcohol. Turn off the heat and add the soy sauce. Cool and pour in a food storage jar. Set aside overnight to allow the flavors to develop.
*Storage: Will keep in the fridge for up to a month.