Just made dashi and have left-over konbu and katsuobushi? Tired of eating plain rice? Konbu tsukudani is the answer.
Tsukudani is just the name for a style of cooking where the ingredients are cooked in mirin, soy sauce and sugar.
- Leftover konbu from dashi
- Leftover katsuobushi from dashi
- Soy Sauce
The mirin : soy sauce : sugar ratio should be 2 : 2 : 1. For example, 2 tablespoons each of mirin and soy sauce with 1 tablespoon of sugar. How much of each depends on how much konbu and katsuobushi you have, so just keep tasting and see how it goes.
1. First, chop up the konbu into thin strips. Try and get them as thin as you can, kind of like seaweed julienne. Be careful while you’re cutting, as the konbu is slimy after the dashi process.
- Put the sliced konbu and leftover katsuobushi in a small pan and cover it with a little water. Only add enough water so it is covered. Let it simmer calmly for about 20 mins, if the water evaporates too soon then just add a little more. If the water hasn’t evaporated after 20 minutes, just leave it a little longer.
- When the water has evaporated, add the mirin, soy sauce and sugar. Start it at a medium heat and then turn it down low. When it has caramelised and it’s dark in colour it’s done.
Tsukudani is best eaten with rice, as a filling in an onigiri or just used as a topping but it tastes so good you could have it with anything (I have it with eggs). This recipe is only for konbu tsukudani but you can substitute the konbu for a number of things. At the restaurant ‘Hanbey’ in Kanazawa they serve cricket tsukudani!
Dan is a first year ALT who enjoys nothing more than a tabe-nomi houdai. He loves Japanese food, travelling and snowboarding.