Without fail recipe ultimate Kombu ‘Tsukudani’ easy, tasty, practical. What do you do with the leftover kombu from making Japanese soup stock (dashi)? Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce. • Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. Tsukudani is one way to cook vegetables, seafood, and meat. This video will show you how to make Kombu Tsukudani, Kombu seaweed cooked and seasoned with sugar and soy sauce. Tsukudani is made by marinating seaweed, fish, or other ingredients in an umami-rich mixture of soy sauce and mirin.
Tsukudani soya soslu çorba ile tatlandırılmış Japon yemekleri pişirdim.
Lefkover kombu dashi yapmaktan bu garnitürü yapmak için kullanılabilir.
TRADITIONAL JAPANESE RECIPE: Tsukudani of kombu is an excellent way to use left over kombu from dashi.
Good Evening every body, at this time you get present recipe Kombu ‘Tsukudani’ with 9 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Kombu ‘Tsukudani’.
Ingredients for Kombu ‘Tsukudani’
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Needed 10-15 g : Dried Kombu.
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Needed : *Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock.
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Needed : Toasted Sesame Seeds *optional.
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Prepare : Sauce.
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Prepare 1 cup : Water that is used to rehydrate Kombu *OR Water.
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Prepare 1 tablespoon : Sake (Rice Wine).
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Needed 1 tablespoon : Sugar.
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Prepare 1 tablespoon : Soy Sauce.
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Needed 1 tablespoon : Rice Vinegar.
Tsukudani is one way to cook vegetables, seafood, and meat.
Kombu 'Tsukudani'. 'Tsukudani' is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients.
A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani.
Kombu no tsukudani can be tucked into the corner of a bento box to add a little variety.
If all ingredients Kombu ‘Tsukudani’ it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Kombu ‘Tsukudani’
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Clean Dried Kombu and soak in cold water until soft. Cut into small (about 2.5cm) squares..
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Place 1 cup of the Water that is used to rehydrate Kombu in a small saucepan. Add other sauce ingredients and Kombu pieces..
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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..
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Enjoy with freshly cooked rice. *Note: You may wish to add some Toasted Sesame Seeds..
Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.
As a flavorful accompaniment to plain rice, tsukidani is made salty enough to not go bad.
Here's a recipe to make simmered kombu no tsukudani, a Japanese side dish flavored with soy sauce based soup.
Leftover kombu from making dashi can be used to make this side dish.
Or you could add katsuobushi to the kombu tsukudani (on the left in the picture above) for okaka kombu (on the right in the picture above), another yummy variation.
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