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Before you jump to Kombu ‘Tsukudani’ recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Feed On Will Certainly Effect Your Health.
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We hope you got insight from reading it, now let’s go back to kombu ‘tsukudani’ recipe. To make kombu ‘tsukudani’ you need 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kombu ‘Tsukudani’:
- You need Dried Kombu
- Prepare *Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock
- Prepare Toasted Sesame Seeds *optional
- Provide Sauce
- Use Water that is used to rehydrate Kombu *OR Water
- Prepare Sake (Rice Wine)
- Prepare Sugar
- You need Soy Sauce
- You need Rice Vinegar
Instructions to make Kombu ‘Tsukudani’:
- Clean Dried Kombu and soak in cold water until soft. Cut into small (about 2.5cm) squares.
- Place 1 cup of the Water that is used to rehydrate Kombu in a small saucepan. Add other sauce ingredients and Kombu pieces.
- 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.
- Enjoy with freshly cooked rice. *Note: You may wish to add some Toasted Sesame Seeds.
Today I will show you recipe of Kombu "Tsukudani." Japanese traditional side dish. This sweet-salty seaweed condiment is terrific atop rice or noodles, sprinkled over salads, or served alongside fish. Using a shredded version of the. This video will show you how to make Kombu Tsukudani, Kombu seaweed cooked and seasoned with sugar and soy sauce. Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor.
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