Tsukudani are foods that are simmered in sweet and savory sauce, typically including soy sauce and mirin. Konbu tsukudani is one of the most popular kinds of tsukudani and is a great way to use the leftover konbu from making dashi. Can be enjoyed as is or as a topping for rice.
- 35g leftover konbu from making dashi
- 1½ tbsp soy sauce
- 1½ tbsp mirin
- 2 tsp vinegar
- Pinch of katsuobushi
- Cut the kombu into thin 1-3cm strips.
- Quickly fry in a pan on medium heat with soy sauce, mirin and vinegar. When coated, add the katsuobushi.
- Store in the fridge and serve as is or with rice.