Kombu Tsukudani (Simmered Kelp)

Kombu Tsukudani brings a burst of umami to every meal! The dish is made from kombu seaweed simmered in soy sauce and other seasonings that give it a slightly sweet and savory flavor. It’s a simple but tasty dish that works perfectly as a side dish to Japanese dishes and as a filling for onigiri (rice balls). It’s also the best way to use up leftover kombu sheets from making sushi rice and dashi (soup stock), so there’s no waste!

kombu tsukudani served in a shallow rectangle of ancient Japanese pottery.

What is Kombu Tsukudani?

Tsukudani is a Japanese dish consisting of ingredients simmered in a mixture of soy sauce, mirin, sake and sugar until tender and deeply flavorful. Typical tsukudani ingredients include small seafood (such as small fish), shellfish (such as clams), beef, vegetables (such as shiitake mushrooms), and seaweed. It is mainly designed to be consumed as an accompaniment to rice, which is why it has a strong sweet and salty flavour, which also helps to preserve it for longer.

Kombu Tsukudani is a very common type of tsukudani. The main ingredient of this dish is kombu, a type of edible seaweed rich in umami. It is often enjoyed as a side dish or condiment, adding a flavorful twist to white rice, onigiri (rice balls), or even as a topping for tofu and other dishes. It’s a delicious and effective way to reduce waste by using used kombu to make dashi and sushi.

Origin of Tsukudani

Tsukudani originates in the Edo period, when Tokugawa Ieyasu ordered experienced fishermen from Tsukuda village in Settsu province to come to Edo. These fishermen were forced to live on reclaimed tidal flats on the south side of Ishikawa Island, at the mouth of the Sumida River (present-day Tsukuda Island, Tokyo), and the food prepared by the fishermen who lived there is said to have been tsukudani .

Tsukudani began when fishermen in Tsukudajima boiled small fish and shellfish with salt and soy sauce as a preserved food for personal use, both as food in bad weather and for professional use when they went fishing.

Reference : kisetsumimiyori

Kombu tsukudani in a container with a pair of chopsticks

Ingredients needed to prepare Kombu Tsukudani

To prepare Kombu Tsukudani you will need the following ingredients:

Kombu seaweed/seaweed

Look for dried kombu in the Asian section of your grocery store or at a supermarket that specializes in Japanese/Asian cuisine. When making kombu for tsukudani, kombu soaked in water is used so that it is soft and easy to cut into small pieces. This process helps release the kombu’s natural umami flavors.

Condiments

I’m Willow : Provides the savory, savory base for the dish.
Mirin : A sweet rice wine that balances the savory flavors.
Scope : Adds depth and complexity to the flavor profile.
Sugar : Helps balance flavors and adds sweetness.
Rice Vinegar : Vinegar helps make kombu seaweed tender and soft.

Optional ingredients

Red chili flakes or sesame seeds for added flavor and texture.

kombu seaweed on bamboo tray, rice vinegar, sake, toasted sesame seeds, soy sauce, mirin and sugar in small bowls

Step by step instructions

Soaking kombu: Start by soaking dried kombu in water for about 20-30 minutes until soft.
Cut the kombu: Once softened, cut the kombu into small thin strips.
Place the cut kombu and all the seasonings in a pot.
Simmer the kombu: Add the cut kombu pieces to the saucepan. Reduce the heat to low and let simmer for about 20-30 minutes, or until the liquid has reduced and the kombu is tender and flavorful.
Optional: add red chili pepper flakes or sesame seeds for extra flavor and texture.
Serve: Allow the kombu tsukudani to cool slightly before serving. Can be stored in an airtight container in the refrigerator for up to a week.

4 collage images for kombu tsukudani step by step. Cut the kombu thinly, put all the ingredients in a pot, boil everything and prepare the kombu tsukudani in the pot

Here are some tips to ensure your Kombu Tsukudani turns out perfect:

Use high-quality kombu: The quality of kombu can greatly affect the flavor of your dish. Look for thick, dark green kombu with a powdery white coating, indicating high umami content.
Use leftover seaweed used to make dashi or sushi – I assume many people throw it away after making Kombu Dashi (seaweed dashi). It is a waste to throw it away because the seaweed used to make dashi is ideal for making tsukudani as it is already soaked and soft.
Add a little rice vinegar: Add a little rice vinegar during cooking to make the kombu tender and soft. The seaweed used to make dashi broth ends up being a little tougher than regular seaweed, so adding vinegar will make the kombu seaweed softer for tsukudani. A substance called “alginic acid” which makes up the fibers of algae has the characteristic of melting in response to alkalinity. Vinegar is a condiment with alkaline properties, so it is very useful for dissolving hardened alginic acid.

Serving Tips

Kombu Tsukudani can be enjoyed in various ways:

As a side dish: It is commonly served alongside steamed rice because it adds a rich flavor that is balanced with the white rice.
In onigiri: Use as a filling for rice balls for a tasty snack or as an obento lunch option.
As a seasoning: Sprinkle it on tofu, salads or noodles to add a burst of umami flavor.
With bento: Include it in a traditional Japanese bento box for a complete and delicious meal.

kombu tsukudani in ancient Japanese pottery and a pair of chopsticks that collect them

How to Store Kombu Tsukudani

Refrigerated : Store in a clean container for approximately 10 days.

Freezer : Can be stored in a clean container for about 2 months. I recommend dividing the kombu tsukudani into small portions wrapped in cling film or in small freezer bags and then freezing them, so that you can defrost only the quantity you need. To thaw, thaw naturally in the refrigerator or at room temperature as thawing in the microwave may damage its texture. Consume as soon as possible, as any escaping moisture will cause the tsukudani to spoil easily.

Kombu tsukudani is a simple and healthy Japanese side dish or onigiri filling and a delicious way to use up leftover kombu pieces!

Preparation time 30 minutes

Cooking time 25 minutes

Total time 55 minutes

Portions: 1 container

Cooking modePrevents the screen from going dark

Preparation of Kombu seaweed

Start by soaking dried kombu seaweed in water for about 20-30 minutes until soft. *3
Once softened, cut the kombu into thin strips or small squares.

Do Tsukudani

In a saucepan, combine soy sauce, mirin, sake and sugar. Bring the mixture to a gentle boil, stirring to dissolve the sugar.
Add the cut kombu pieces to the saucepan. Reduce the heat to low and let simmer for about 20-30 minutes, or until the liquid has reduced and the kombu is tender and flavorful.
Add red chili pepper flakes or sesame seeds for extra flavor and texture (optional)
Allow the kombu tsukudani to cool slightly before serving. Can be stored in an airtight container in the refrigerator for up to a week.

*1 As explained in the previous post, the best kombu seaweed to use are those left over after preparing the Kombu dashi. If you are making kombu tsukudani from scratch, you will need about 2 x 3 inch (5 x 7 cm) dried seaweed.
*2 I used rice vinegar but you can replace it with other vinegars to experiment.
*3 If you are using kombu seaweed dashi, skip this preparation.

Calories: 160kcal · Carbohydrates: 32G · Protein: 8G · Fat: 1G · Saturated fat: 0.3G · Polyunsaturated fats: 0.1G · Monounsaturated fats: 0.1G · Sodium: 3603mg · Potassium: 214mg · Fiber: 2G · Sugar: 18G · Vitamin A: 116UI · Vitamin C: 3mg · Soccer: 181mg · Iron: 4mg