Tsukudani

What to get ready

• Kombu seaweed 160 g
• Soy sauce 160 ml
• Mirin 100 ml
• Cooking sake 100 ml
• Sugar 80 g
• Ginger 40 g
• Rice vinegar 40 ml

Method

1. 1 Soak the kombu until soft, then slice it into strips or small square pieces.
2. 2 Simmer the kombu in its soaking water, a little vinegar, and shredded ginger to soften it quickly.
3. 3 Add soy sauce, mirin, sake, and sugar, then simmer over low heat.
4. 4 Simmer for 30 minutes, stirring occasionally to ensure even cooking and prevent burning at the bottom.
5. 5 Simmer until the broth is almost completely reduced and the kombu becomes glossy and dark, then let cool and store in an airtight jar.

With an appliance

• Microwave 35 min

  Replace step 4: loosely cover the kombu bowl with the broth and microwave at 700 W for 12 minutes; return to the pot and simmer for 5 minutes until almost all the liquid has evaporated, as in step 5.