Tsukudani

Ingredients

Main:
10g dried kombu, leftover from dashi 1/2 tsp white sesame seeds
Seasonings:
1 cup water 1 tbsp rice vinegar 1 tbsp mirin 2 tbsp soy sauce 1 tsp sugar 1/2 tsp dried bonito flakes

Instructions

  1. Cut the kombu into thin strips.
  2. Transfer the kombu into a saucepan. Add seasonings. Bring to a boil over medium heat.
  3. Once boiling, reduce heat and simmer until liquid is almost evaporated. This should take 20-25 minutes.
  4. Sprinkle with sesame seeds and store in the fridge.
Originally seen on Just One Cookbook