Kombu Seaweed Salad (Tsukudani)

09 Apr
A recipe to make use of leftover kombu from making dashi.

  • 1 oz. kombu, hydrated
  • 1 tbsp sake
  • 2 tsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 tsp white sesame seeds

Cut leftover kombu into thin strips. Put kombu, sake, and rice vinegar in a small pan. Pour some water enough to cover kombu. Bring to a boil and simmer kombu on low heat until softened. Add soy sauce and sugar. Simmer until liquid is gone. Stop the heat. Mix white sesame seeds in.

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2 responses to “Kombu Seaweed Salad (Tsukudani)

  1. connie

    April 10, 2011 at 9:51 pm



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