Kombu Tsukudani (昆布の佃煮)

Name: Kombu Tsukudani (昆布の佃煮)
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 30 g leftover kombu; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 100 ml water; 1 tsp sesame seeds

Francesco @francesco_foods

Groningen, Netherlands

If you’ve ever made dashi from scratch, you’ll be left with lots of leftover kelp (kombu). This is a simple recipe to put the kombu to use!

Goes great as a side dish, as well as with rice (e.g. in an onigiri).

#february2027

If you’ve ever made dashi from scratch, you’ll be left with lots of leftover kelp (kombu). This is a simple recipe to put the kombu to use!

Goes great as a side dish, as well as with rice (e.g. in an onigiri).

#february2027

Francesco @francesco_foods

Groningen, Netherlands

If you’ve ever made dashi from scratch, you’ll be left with lots of leftover kelp (kombu). This is a simple recipe to put the kombu to use!

Goes great as a side dish, as well as with rice (e.g. in an onigiri).

#february2027

If you’ve ever made dashi from scratch, you’ll be left with lots of leftover kelp (kombu). This is a simple recipe to put the kombu to use!

Goes great as a side dish, as well as with rice (e.g. in an onigiri).

Saved

Ingredients

30 mins

2 people

30 gleftover kombu
2 tbspsoy sauce
2 tbspmirin
2 tbspsake
100 mlwater
1 tspsesame seeds

Saved

Steps

30 mins

1

Julienne the kombu as thinly as possible.
2

In the meantime, mix the soy sauce, sake, mirin and water in a pot.
3

Add the kombu and bring the mixture to a boil, then reduce and simmer until tender and reduced, about 20 mins.
4

Mix in sesame seeds and serve. Enjoy!

Saved

Cooksnaps

Saved

Francesco @francesco_foods

on February 22, 2026 14:53

Groningen, Netherlands

I am a half-Italian, half-Japanese student and I like to focus on simple, healthy and affordable meals. I also love to add my own unique twists and get creative in the kitchen.Please consider supporting me @francesco_foods on Instragram!

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Kombu Tsukudani (昆布の佃煮)

Kombu Tsukudani (昆布の佃煮)

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