Kombu Tsukudani (Simmered Kombu)
AKA: toasts
Ingredients
- 60 g used kombu
- 240 mL water
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp granulated sugar
- 1 tsp rice vinegar
- 0.25 tsp gochugaru
- 0.5 tsp toasted white sesame seeds
Instructions
- Cut used kombu into 2” strips, then julienne.
- Add all ingredients except sesame seeds to a medium saucepan.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer until liquid is nearly evaporated (~30 minutes).
- Remove from heat and mix in sesame seeds.
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