This exquisite Konbu Tsukudani recipe is sure to become a star on your dinner table. We'll guide you through everything from rehydrating the kelp, to the perfect timing for adding seasonings, and the secret to achieving a beautiful glaze. It's perfect as a side dish for rice or for your bento boxes.
Ingredients
Main Ingredients (Serves 6-8 knotted konbu pieces)
- Knotted konbu 6-8 pieces
- Konbu soaking liquid (to taste)
- Water (to taste)
Seasonings
- Sugar 1-2 tbsp
- Soy Sauce 1 tbsp
- Mirin (Sweet Rice Wine) 1 tbsp
- Mirin (Sweet Rice Wine) A splash
Steps
- Place the rehydrated knotted konbu in a pot. Add enough konbu soaking liquid and water to barely cover the konbu. The key here! To prevent it from becoming too salty, use half soaking liquid and half water, adjusting as needed.
- Bring the pot to a boil over high heat, then simmer for 1 minute after it starts boiling. The key here! Simmering in water and soaking liquid helps to soften the konbu before adding seasonings.
- Taste the simmering liquid to check the saltiness from the konbu. If it's too salty, remove some of the liquid and add water to dilute it.
- Add sugar (1 tbsp) and simmer for about 30 seconds.
- Add half of the soy sauce (1/2 tbsp) and simmer for 1.5 to 2 minutes. If there's not much liquid, use a drop lid. The key here! Don't add all the soy sauce at once. Taste and add the remaining half only if you feel it needs more.
- Add mirin (1 tbsp) and reduce the liquid to about 1/3 of its original volume.
- When the liquid has reduced and is about to scorch, increase the heat to high and add a splash of mirin to create a glaze. The key here! If you want the konbu to be even softer, repeat the process of adding konbu dashi or water and simmering. Heating over high heat at the end will add color, shine, and richness.
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