Kombu Tsukudani

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 105
• Protein: 2 g
• Carbs: 18 g
• Fat: 2 g

Ingredients

• 50 g kombu seaweed ( dried )
• 400 ml Mineral water
• 1 tbsp Rice vinegar
• 1 tbsp White sugar
• 2 tbsp Sake or rice alcohol
• 2 tbsp mirin
• 3 tbsp soy sauce
• 1 tbsp Sesame seed ( toasted )
• 10 g Fresh ginger ( peeled and cut into fine matchsticks )

Instructions

1. Rehydration

   Submerge the kombu seaweed in mineral water. Let soak until the leaves are soft and pliable to the touch.

2. Cutting

   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. Starting and acidity

   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. Simmering

   Add the sugar, sake, mirin, soy sauce, and ginger. Let simmer over low heat. The liquid should reduce slowly to concentrate the flavors.

5. Glazing and finishing

   When the sauce becomes syrupy and coats the seaweed with a lacquered appearance, remove from heat. Stir in the sesame seeds for crunch.

Chef's tips

• 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.

Storage

Store in an airtight jar in the refrigerator for up to 2 weeks. The salt and sugar act as natural preservatives.