How to Make Kombu Tsukudani (Simmered Kombu)
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YouTubeFood for Well being かわしま屋
How to Make Kombu Tsukudani (Simmered Kombu)
Kombu is a type of dried kelp that is used to make dashi broth and for cooking. It contains natural umami with a briny taste. Kombu is usually extracted for its broth. After taking out the broth, you can use the leftover kombu kelp to make all kinds of recipes. One of them is Kombu Tsukudani or Simmered Kombu. ====================== About Our ...
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Full recipe by @ericjoonho 1 (5-inch) square kombu (dried kelp) 1 tablespoon sake 1 tablespoon mirin 5 grams wakame (dried seaweed), crushed (¼ cup) 2 cups loosely packed katsuobushi (often labeled “bonito flakes”) 1 (14-ounce) package silken tofu, drained ¼ cup miso (white or red; see Tip), plus more to taste 1 large scallion, thinly sliced Step 1 Make dashi, the soup base, by soaking kombu in 4 cups cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over hi
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