Kombu Tsukudani Using Leftover Dashi Kombu!

Don't throw away your kombu seaweed leftovers after making dashi!
It's delicious as tsukudani (simmered in sweetened soy sauce)!!

Ingredients: 100 g worth

Kombu left over from making dashi stock
100 g
White sesame seeds
1 teaspoon
To make the sauce
500 ml
2 tablespoons
3 tablespoons
Soy sauce
4 tablespoons
1 tablespoon
1 tablespoon


1. Drain excess water from kombu seaweed leftover from making dashi stock.
2. Cut the kombu into 2 cm squares.
3. Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
4. Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
5. Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
6. Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
7. See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi Recipe ID: 1025143.
8. See the following recipe for making nori seaweed tsukudani from stale nori seaweed Recipe ID: 862545.

Story Behind this Recipe

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!