Perfect for the season when new rice is delicious, here's how to make "Ginger Kombu Tsukudani" that will keep you eating rice non-stop. Generous amounts of ginger, kombu, and shiitake mushrooms are simmered in a sweet and savory sauce. Enjoy it as a topping for rice, in rice balls, or in omelets – it's incredibly versatile. It's also perfect for meal prepping and will add richness to your dining table.
Ingredients
Main Ingredients (For Meal Prep)
- Ginger 200g
- Shiitake Mushrooms 5 pcs (50g)
- Dried Kombu Strips 20g (before rehydrating)
- Toasted Sesame Seeds 2 tbsp
Seasonings
- [A] Water 200ml
- [B] Sugar 100g
- [B] Soy Sauce 100ml
- [B] Mirin (Sweet Rice Wine) 50ml
Steps
- Rinse 20g of Dried Kombu Strips under water and soak them in 200ml of Water for about 5 minutes.
- Peel the skin off 200g of Ginger using the back of a knife or a spoon.
- Trim any bruised parts from the peeled Ginger.
- Finely julienne the Ginger into strips about 2mm thick.
- Trim the tough ends from 5 Shiitake Mushrooms (50g) and thinly slice them.
- Use the rehydrated Dried Kombu Strips, along with their soaking liquid, and cut them into bite-sized pieces with kitchen scissors.
- Blanch the julienned Ginger in boiling water for 2 minutes. (This is the secret!) Blanching removes the bitterness and harshness of the ginger, resulting in a smoother texture.
- Drain the blanched Ginger on a colander.
- In a pot, combine the soaking liquid, cut Dried Kombu Strips, drained Ginger, and sliced Shiitake Mushrooms.
- Add 100g of Sugar, 100ml of Soy Sauce, and 50ml of Mirin (Sweet Rice Wine) to the pot.
- Stir everything together, bring to a boil over high heat.
- Once boiling, reduce heat to medium and simmer until the liquid has evaporated.
- Continue to simmer for about 20-30 minutes until the liquid has reduced and the mixture has thickened. Then, turn off the heat.
- Add 2 tbsp of Toasted Sesame Seeds and mix well.
- Transfer the tsukudani to a clean storage container. It should be consumed within 1-2 weeks.
- Mix the finished tsukudani with warm rice to make rice balls.
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