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Kombu Tsukudani Using Leftover Dashi Kombu!
Kombu Tsukudani Using Leftover Dashi Kombu!

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We hope you got benefit from reading it, now let’s go back to kombu tsukudani using leftover dashi kombu! recipe. You can have kombu tsukudani using leftover dashi kombu! using 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Kombu Tsukudani Using Leftover Dashi Kombu!:
  1. Get 100 grams Kombu left over from making dashi stock
  2. Prepare 1 tsp White sesame seeds
  3. Provide To make the sauce
  4. Prepare 500 ml Water
  5. Get 2 tbsp Vinegar
  6. You need 3 tbsp Sugar
  7. Take 4 tbsp Soy sauce
  8. Provide 1 tbsp Sake
  9. Provide 1 tbsp Mirin
Steps to make Kombu Tsukudani Using Leftover Dashi Kombu!:
  1. Drain excess water from kombu seaweed leftover from making dashi stock.
  2. Cut the kombu into 2 cm squares.
  3. Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
  4. Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
  5. Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
  6. Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
  7. See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi. - - https://cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles
  8. See the following recipe for making nori seaweed tsukudani from stale nori seaweed. - - https://cookpad.com/us/recipes/143984-dinnertime-seaweed-tsukudani

Tangled Is My New Favourite Disney Film. I just made some dashi and was wondering what I can do with the leftover kombu. Google has pretty much failed me on this one. Do any of you use your leftover kombu for anything besides more dashi? Kombu is a type of kelp that has been dried and cut into sheets.

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