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Kelp Boiled in Soy Sauce (Kombu Tsukudani) - Recipe Video

A simple and easy to understand recipe video shows how to make Kelp Boiled in Soy Sauce (Kombu Tsukudani) .
One more dish with the kelp (kombu)! It is perfect for rice toppings and for toppings to add to Japanese rice balls (onigiri). This kelp boiled soy sauce (kombu tsukudani) recipe can be made quickly by simply simmering. In addition to the white roasted sesame seeds, it is also delicious to add the white bait, Japanese pepper (sansho), etc. Serve it with warm rice and please try it out!
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Cook time

60 minutes

Ingredients
2 servings

  • Kelp (Kombu)
    30 g
  • Water
    600 ml
  • Vinegar
    2 tbsp
  • Roasted white sesame seeds
    1 tsp
  • (A)Sake
    2 tbsp
  • (A)Cane sugar
    2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    2 tbsp
  • (A)Soy sauce
    2 tbsp

How to make

  1. Prepare. Wipe the surface of kelp (kombu) with a tightly squeezed cloth.
  2. 1. Cut the kelp (kombu) into bite-sized pieces with the kitchen scissors.
  3. 2. Add water, vinegar, and Step 1 to a pot and simmer it over medium heat for 30 minutes.
  4. 3. Add the ingredient (A) and simmer it over low heat for 20 minutes.
  5. 4. Add some white roasted sesame seeds and lightly mix, then remove it from heat. Serve on a plate and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your liking. We didn't put a drop lid for ease of time, but if you like to, please put a drop lid on and heat it.

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