Kombu tsukudani
Don't throw away the kombu after making dashi!
With a little extra effort, you can turn it into tsukudani (a type of Japanese preserved food) that goes perfectly with white rice.
"The secret to simmered dishes is to always let them cool."
This is the basic principle of all simmered dishes. The flavors really penetrate the ingredients when they are cooling.
With a little extra effort, you can turn it into tsukudani (a type of Japanese preserved food) that goes perfectly with white rice.
"The secret to simmered dishes is to always let them cool."
This is the basic principle of all simmered dishes. The flavors really penetrate the ingredients when they are cooling.
How to make it
1
Shred the kelp stock
2
Pound the umeboshi with a knife to make a paste
3
Put the kelp and seasonings marked * into a frying pan, heat, and simmer
4
Once the sauce has reduced, remove from the heat and place the frying pan on a damp cloth to cool slightly (this will bring out the remaining umami in the kelp and allow it to absorb even more flavor)
5
Return [4] to the heat and add the plum paste and mix. If you have roasted sesame seeds, add them now and mix again. (The sesame seeds will absorb the moisture.)
6
Once all the sauce has evaporated, serve in a bowl and it's done
material
-
- Kelp dashi stock
- 20g
-
- soy sauce ※
- 2 tbsp
-
- Mirin ※
- 1 tablespoon
-
- Alcohol ※
- 2 tbsp
-
- sugar ※
- 1 tablespoon
-
- Plum plums
- 2 pieces
-
- roasted sesame
- 1 tablespoon
[PR]
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