Steps to Make Super Quick Homemade Kombu ‘Tsukudani’
Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Favorite Kombu ‘Tsukudani’. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kombu ‘Tsukudani’, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kombu ‘Tsukudani’ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kombu ‘Tsukudani’ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Kombu ‘Tsukudani’ using 9 ingredients and 5 steps. Here is how you cook that.
‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. If I were living in Japan, I would have never tried to make this Kombu ‘Tsukudani’ as it is popularly available in a variety of flavours. But, here in Melbourne where I live, I must make it if I want to eat it. It’s not hard to make. It takes time, but it can be done while I am cooking other things.
Ingredients and spices that need to be Take to make Kombu ‘Tsukudani’:
- 10-15 g Dried Kombu
- *Note: 10g Dried Kombu becomes 30g when rehydrated. You can use 30 to 45g Kombu that has been used to make Kombu Dashi Stock
- Toasted Sesame Seeds *optional
- Sauce
- 1 cup Water that is used to rehydrate Kombu *OR Water
- 1 tablespoon Sake (Rice Wine)
- 1 tablespoon Sugar
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
Steps 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.
- *Note: The photo below is the same Tsukudani, but I thinly sliced Kombu.
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So that's going to wrap this up with this exceptional food Recipe of Award-winning Kombu ‘Tsukudani’. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!