RSS

Kombu Seaweed Salad (Tsukudani)

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

  • 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
Directions:

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.
Source: about.com
Advertisements
 

Tags: , , ,

2 responses to “Kombu Seaweed Salad (Tsukudani)

  1. connie

    April 10, 2011 at 9:51 pm

    yummy!!!!

     

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: