Photograph of the finished Tsukudani

Japan · Rong biển kho mặn ngọt Tsukudani

Tsukudani

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kombu seaweed Kombu seaweed 5.6 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp

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.

Start cooking