Kombu and Shiitake Tsukudani
About This Recipe
Dried shiitake mushrooms and kombu (or rehydrated leftover kombu and shiitake mushrooms from making dashi) can be simmered in soy sauce, mirin, sake and sugar to make a tasty side dish which goes well with steamed rice.
Ingredients
- 4 Shiitake mushrooms dried (or use ones leftover from making dashi)
- 1 Kombu piece 10cm x 10cm dried (or use the piece leftover from making dashi)
- 1 Tbsp Mirin
- 1 Tbsp Sake
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1/2 Tbsp Rice vinegar
- 250 ml Water
- 1 tsp Toasted sesame seeds
Instructions
- 1
If using dried shiitake mushrooms and kombu soak them in about a cup of water until rehydrated before the next step. Save the soaking liquid.
- 2
Cut the kombu into roughly 2cm x 2cm squares or if you prefer slice into thin strips with a sharp knife
Slice the mushrooms thinly.
- 3
Heat the water (or the soaking liquid from the dried mushrooms/kombu) in a pot over medium heat.
Add the sliced shiitake mushrooms, kombu, mirin, sake, sugar, rice vinegar and soy sauce and simmer on low heat until almost all of the liquid has gone. Check frequently to make sure you do not burn it.
- 4
Kombu shiitake tsukudani is now ready to be used as a topping on freshly steamed rice sprinkled with toasted sesame seeds.
