Japanese Kombu no Tsukudani

Japanese Kombu no Tsukudani is a traditional side dish made with kombu seaweed simmered in a sweet and savory soy sauce-based broth. It’s easy to make and can be served with rice or as part of a larger meal.

List of

Cooking Equipment:

Small bowl, small pot

Preparation Time:

10

Cooking Time:

Total Time:

25

Cuisine:

Japanese

Keywords:

Keywords:

Japanese, Kombu, Tsukudani, Seaweed, Soy Sauce, Side Dish

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 tablespoons soy sauce
1 tablespoon mirin (sweet cooking sake)
1 teaspoon sugar
2 pieces of kombu seaweed (about 4 inches long each)

Cooking Instructions:

In a small bowl, mix together the soy sauce, mirin and sugar until the sugar has dissolved. Set aside.
Place the kombu seaweed in a small pot and add enough water to cover it completely. Bring to a boil over medium heat and cook for 5 minutes.
Drain the water from the pot and add the soy sauce mixture to the pot with the kombu seaweed. Simmer over low heat for 10 minutes or until most of the liquid has been absorbed by the seaweed.
Serve warm as a side dish or as part of a larger meal.

Nutrition:

Calories – 120 kcal; Fat – 0 g; Carbohydrates – 8 g; Protein – 2 g; Sodium – 600 mg List of

Japanese Kombu no Tsukudani is a traditional side dish made with kombu seaweed simmered in a sweet and savory soy sauce-based broth. It’s easy to make and can be served with rice or as part of a larger meal. List of

Rating:

3

Did You Know?

Sashimi is another popular Japanese dish that consists of thinly sliced raw fish.