This Kombu Tsukudani Recipe simmers seaweed in a rich sauce to produce a Japanese condiment that can be used in cooking, or at the table.
Kombu Tsukudani is a Japanese preparation, similar in some ways to a Korean Banchan, along the lines, of my Namul of Daikon Greens. Here, though, this Tsukudani uses the edible seaweed known as Kombu for its main ingredient. Like its Korean counterparts, it keeps very well, can be used as a cold side-dish, and is particularly good as a flavorful topping for plain rice.
A Tsukudani made with Kombu often includes other umami marine ingredients such as Katsuobushi (dried, smoked tuna flakes) while a preparation consisting only of Kombu boiled down in Japanese soy sauce is more properly called ‘Shiokombu’. The preparation you see above is somewhere between the two. It is a little more complex than a very basic Shiokombu, but it contains no animal products and thus could be used as part of a vegetarian meal.Read More →