Kombu Tsukudani
Ingredients
- 50 gkombu seaweed (dried)
- 400 mlMineral water
- 1 tbspRice vinegar
- 1 tbspWhite sugar
- 2 tbspSake or rice alcohol
- 2 tbspmirin
- 3 tbspsoy sauce
- 1 tbspSesame seed (toasted)
- 10 gFresh ginger (peeled and cut into fine matchsticks)
Method
Dark, glossy seaweed strips coated in a syrupy glaze. A deep taste of sea and fermentation, with a texture that is supple yet firm to the bite.
- 1
Submerge the kombu seaweed in mineral water. Let soak until the leaves are soft and pliable to the touch.
- 2
Drain the kombu, reserving the water. Cut the leaves into thin strips 2 cm long and 2 mm wide. Peel the ginger and cut into fine matchsticks.
- 3
In a saucepan, cover the strips with the soaking water and rice vinegar. Bring to a boil, then lower the heat. Skim off any impurities from the surface.
- 4
Add the sugar, sake, mirin, soy sauce, and ginger. Let simmer over low heat. The liquid should reduce slowly to concentrate the flavors.
- 5
When the sauce becomes syrupy and coats the seaweed with a lacquered appearance, remove from heat. Stir in the sesame seeds for crunch.
Frequently asked questions
How do you get this dish right?
- Never discard the kombu soaking water; it's the base of your cooking liquid.
- Watch the final reduction closely: the sauce should be syrupy, not burnt.
- Use a drop of vinegar to soften the seaweed fibers during cooking.
How long does this dish keep?
Store in an airtight jar in the refrigerator for up to 2 weeks. The salt and sugar act as natural preservatives.
