Simmered Konbu
Don't throw away your leftover Konbu after making a Dashi! Make this very simple and delicious simmered konbu recipe instead. It is a play on a traditional Kombu Tsukudani recipe. In my version, I use more vinegar and omit the mirin. Both are great but mine has a slightly more acidic kick.
It’s tasty on it's own and especially great over steamed rice. Enjoy!
Ingredients
- ½ cup diced leftover Konbu that was used for making Dashi
-
2 teaspoons Murakami Syouten Okinawan Crushed Brown Sugar
-
1 tablespoon Yugeta Organic Soy Sauce
-
2 teaspoons Iio Jozo Pure Rice Vinegar
- 1 teaspoon white sugar
Directions
Combine all ingredients in small sauce pot and bring to a simmer. Reduce until the liquid is almost gone and is glaze-like in texture, about 15 minutes or so. Cool and store in an air-tight container in the refrigerator for up to one week.
Simmered Konbu
Don't throw away your leftover Konbu after making a Dashi! Make this very simple and delicious simmered konbu recipe instead. It is a play on a traditional Kombu Tsukudani recipe. In my version, I use more vinegar and omit the mirin. Both are great but mine has a slightly more acidic kick.
It’s tasty on it's own and especially great over steamed rice. Enjoy!
Ingredients
- ½ cup diced leftover Konbu that was used for making Dashi
-
2 teaspoons Murakami Syouten Okinawan Crushed Brown Sugar
-
1 tablespoon Yugeta Organic Soy Sauce
-
2 teaspoons Iio Jozo Pure Rice Vinegar
- 1 teaspoon white sugar
Directions
Combine all ingredients in small sauce pot and bring to a simmer. Reduce until the liquid is almost gone and is glaze-like in texture, about 15 minutes or so. Cool and store in an air-tight container in the refrigerator for up to one week.