Kombu Tsukudani

This is what you could do with your leftover ´kombu from when you have done delicious dashi. 🙂 This dish is meant to be a side dish to steamed rice.

The rice vinegar used in the recipe helps the kombu to get tender.


  • One sheet of kombu, about 50 grams
  • 2 dl water
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp katsuobushi
  • A pinch of sesame seeds for topping


Cut the rehydrated kombu into thin slices. Put it in a saucepan. Add water, sake, mirin, rice vinegar, soy sauce, sugar, and katsuobushi. Bring the mix to a boil. Let simmer until the kombu is tender. It might take 30 minutes or it could take longer. If so, add a bit more water and continue to cook until tender and all liquid reduced. 🙂

Kombu sliced.
Kombu simmering with all other ingredients.
Kombu tender and the other ingredients has been reduced.
Kombu done and put in a glass jar.
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