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Please read my (https://www.justonecookbook.com/privacy-policy/) disclosure policy . Wondering what to do with leftover kombu from your Japanese recipes? Make delicious simmered Kombu Tsukudani cooked in a sweet and savory sauce. My tender seasoned kelp recipe is an easy and tasty side dish for your plain steamed rice or onigiri!  (Simmered kombu in a small dish next to a bowl of steamed rice.)  Once you start making Japanese dishes, you will realize you are left with a lot of used kombu from making homemade (https://www.justonecookbook.com/how-to-make-dashi/) dashi (Japanese soup stock), (https://www.justonecookbook.com/mentsuyu-noodle-soup-base/) mentsuyu  (noodle soup base), or (https://www.justonecookbook.com/ponzu-sauce/) ponzu sauce . You may wonder what to do with the spent kombu.   Don’t throw those leftover kombu pieces away! You can repurpose them into a delicious simmered kombu dish called Kombu Tsukudani  . Follow my recipe and tips below to make this easy and tasty side dish. Table of Contents What is Tsukudani?  What is Kombu Tsukudani?  Why You’ll Love This Recipe  Ingredients for Kombu Tsukudani  How To Make Kombu Tsukudani  3 Tips for Tender Kombu Tsukudani    What is Tsukudani? Tsukudani  (佃煮 ) is a preparation where an ingredient is simmered for a long time in a sweet and savory sauce (typically made from soy sauce, sugar, and mirin). It usually has an intensely sweet and savory flavor, which helps preserve the ingredients.  Because of the strong flavor, tsukudani has been served as a side dish to accompany plain steamed rice since the Edo period (1600s–1800s). We call it gohan no okazu (ご飯のおかず), or rice side dish, as it’s eaten with steamed rice as a flavoring agent.  (Simmered kombu in a small dish next to a bowl of steamed rice.)  What is Kombu Tsukudani?  Kombu tsukudani  (昆布の佃煮) is one of the most common types and it’s an excellent way to use up all your spent kombu. Other typical ingredients to make into tsukudani are seafood/fish (like (https://www.justonecookbook.com/baby-sardine-tsukudani/) baby sardines ), shellfish, meat, seaweed, and vegetables. Kombu tsukudani keeps for up to 2 weeks in the fridge, so it’s a great dish to make ahead and keep on hand. Tsukudani is always served and eaten chilled from the refrigerator and is not cooked again prior to eating.  Why You’ll Love This Recipe Repurpose spent kombu – Save those leftover kombu pieces in the freezer until you have time or enough kombu to make this dish. Great meal prep dish – It’s one of Japan’s delicious plant-based dishes that you can add to your meal prep recipe collection. Flavor booster for your bowl of rice or rice ball – Tsukudani adds a wonderful savory boost to your steamed rice or onigiri. For a spicy kick, try adding chopped dried red chili pepper!  (Simmered kombu over steamed rice.)  Ingredients for Kombu Tsukudani spent kombu (kelp) – leftover from another use; I used hidaka kombu that‘s tender and easy to cook toasted sesame seeds  dried red chili pepper (赤唐辛子) – If you like it spicy, you can add two pieces, but one is good for our family water  (https://www.justonecookbook.com/mirin/) mirin   (https://www.justonecookbook.com/sake/) sake   (https://www.justonecookbook.com/rice-vinegar/) rice vinegar (unseasoned)   (https://www.justonecookbook.com/soy-sauce/) soy sauce   sugar – you can add more for a sweeter taste (https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/) katsuobushi (dried bonito flakes)  – optional; skip for vegan/vegetarian  Jump to Recipe The Best Kombu for Tsukudani For the best texture, hidaka kombu (日高昆布) is the most suitable choice for tsukudani. It gets tender a lot faster than other types. Ma kombu and rishiri kombu are thick and hard to cook.  Do you know which type of kombu are you using? If not, check out my (https://www.justonecookbook.com/kombu) kombu post where I discuss the different types. If you use different types of kombu in your cooking like I do, I recommend freezing the spent kombu separately based on variety. Then you can cook it according to kombu type for a consistent result. (Simmered kombu in an airtight glass container.)  How To Make Kombu Tsukudani Cut the kombu into thin strips. Cut the chili pepper into thin rounds. Simmer the kombu strips in a medium saucepan with the water, sake, and mirin. Then, add the rice vinegar, Japanese soy sauce, sugar, and optional katsuobushi. Add the red chili pepper.  Bring the liquid to a boil over medium heat, then reduce the heat to low. Simmer until most of the liquid evaporates, about 20–25 minutes. If the kombu is still not tender, add water and continue to cook. Taste and adjust the seasoning to your liking. Sprinkle with sesame seeds.  You can store the leftovers in a jar or other airtight container in the fridge for up to 2 weeks. Serve it chilled.  3 Tips for Tender Kombu Tsukudani Here are my tips for making delicious, tender kombu tsukudani: 1. Choose the right type of kombu. If you plan to make kombu tsukudani, pick a tender variety of kombu like hidaka kombu. But sometimes you just have to use whatever kombu you have. In that case, try my next tip #2. 2. Add rice vinegar while simmering. In Japan, kombu is often cooked with a little bit of rice vinegar, which tenderizes the kombu. Don’t add too much though. You don’t want the tsukudani to taste vinegary. 3. Refill the water and cook until tender. If the kombu hasn’t turned tender after simmering for 20–25 minutes, add some water and continue to simmer until it gets to the right texture. (Simmered kombu in a small dish next to a bowl of steamed rice.)  Wish to learn more about Japanese cooking?  Sign up for ourfree  (https://www.justonecookbook.com/subscribe/) newsletter to receive cooking tips & recipe updates! And stay in touch with me on (https://www.facebook.com/justonecookbook) Facebook , (https://www.pinterest.com/justonecookbook/) Pinterest , (https://www.youtube.com/user/justonecookbook?sub_confirmation=1) YouTube , and (https://www.instagram.com/justonecookbook/) Instagram  .    (Simmered kombu in a small dish next to a bowl of steamed rice.)  Kombu Tsukudani (Simmered Kombu)                                        4.85 from 58 votes  Wondering what to do with leftover kombu from making Japanese soup stock (dashi)? Make delicious simmered Kombu Tsukudani cooked in a sweet and savory sauce. My tender seasoned kelp recipe is an easy and tasty side dish for your plain steamed rice!   (https://www.justonecookbook.com/wprm_print/kombu-tsukudani-simmered-kombu) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2F&media=https%3A%2F%2Fwww.justonecookbook.com%2Fwp-content%2Fuploads%2F2019%2F05%2FKombu-Tsukudani-I-1.jpg&description=Kombu+Tsukudani+%28Simmered+Kombu%29&is_video=false) Pin  Prep Time:  10minutes  mins   Cook Time:  30minutes  mins   Total Time:  40minutes  mins    Servings:  1  batch    Ingredients US Customary Metric  1x 2x 3x    ▢    2 oz used kombu (kelp) (you can use up to 4 oz (113 g ); I used spent Hidaka kombu that‘s tender and easy to cook; Ma kombu and Rishiri kombu are thick and hard to cook; read about the (https://www.justonecookbook.com/kombu/) different types of kombu )  ▢    ½ tsp sesame seeds    For the Seasonings ▢    1 dried red chili pepper  ▢    1 cup water  ▢    1 Tbsp (https://www.justonecookbook.com/mirin/) mirin   ▢    1 Tbsp (https://www.justonecookbook.com/sake/) sake   ▢    1 tsp (https://www.justonecookbook.com/rice-vinegar/) rice vinegar (unseasoned)   ▢    2 Tbsp (https://www.justonecookbook.com/soy-sauce/) soy sauce  (or more, if needed)  ▢    2 tsp sugar (or add more for a sweeter taste)  ▢    ½ tsp (https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/) katsuobushi (dried bonito flakes)  (optional; skip for vegan/vegetarian)     Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click (https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/) here .   Cook Mode  Prevent your screen from going dark  Instructions                               Gather all the ingredients.  (Kombu Tsukudani Ingredients on wood cutting board)   Cut 2 oz used kombu (kelp) into thin strips.  (Kombu Tsukudani 1)   Remove the seeds from 1 dried red chili pepper and cut it into thin rounds.  (Kombu Tsukudani 2)   Transfer the sliced kombu to a medium saucepan. Add 1 cup water , 1 Tbsp sake , and 1 Tbsp mirin .  (Kombu Tsukudani 3 NEW)   Add 1 tsp rice vinegar (unseasoned) , 2 Tbsp soy sauce , 2 tsp sugar , and ½ tsp katsuobushi (dried bonito flakes) .  (Kombu Tsukudani 4 NEW)   Add the red chili pepper. Bring the liquid to a boil over medium heat.  (Kombu Tsukudani 5 NEW)   Once boiling, reduce the heat to low and simmer until the liquid is almost evaporated, about 20–25 minutes. If the kombu is still not tender, add water and continue to cook. Check the taste and add more sugar and/or soy sauce, to your liking.  (Kombu Tsukudani 5)   Sprinkle ½ tsp sesame seeds on top. It‘s ready to serve.  (Kombu Tsukudani 6)      To Store Keep the Tsukudani in the refrigerator and consume within 2 weeks.  (Kombu Tsukudani 7)      Nutrition  Serving:  1 jar  ·  Calories:  153 kcal  ·  Carbohydrates:  16 g  ·  Protein:  8 g  ·  Fat:  1 g  ·  Saturated Fat:  1 g  ·  Polyunsaturated Fat:  1 g  ·  Monounsaturated Fat:  1 g  ·  Sodium:  2075 mg  ·  Potassium:  68 mg  ·  Fiber:  1 g  ·  Sugar:  9 g  ·  Vitamin A:  198 IU  ·  Vitamin C:  2 mg  ·  Calcium:  140 mg  ·  Iron:  2 mg   Author:  Namiko Hirasawa Chen  Course:  Side Dish  Cuisine:  Japanese  Keyword:  kombu, tsukudani    ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy (https://staging.justonecookbook.com/content-permissions/) here .         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I was born and raised in Yokohama, Japan, and now live in San Francisco with my family. Here, you will find easy and authentic Japanese recipes you'll love and enjoy! (https://www.justonecookbook.com/about/) Learn More         Introducing JOC Goods  JOC Goods, our new online shop, offering Japanese tableware and kitchenware, is now open. It is a natural extension of Just One Cookbook’s mission to teach home cooks how to prepare and enjoy delicious Japanese meals. We believe that beautifully plated food can bring joy and happiness to people’s lives.  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Rate This Recipe! (0)          (1)           (2)           (3)           (4)           (5)                   () (Name*) () Name*    () (Email*) Email*    () (Website) Website   (comment)      (Post Comment)      (0_0)      Label            Rate This Recipe! Rate This Recipe! (0)          (1)           (2)           (3)           (4)           (5)                   () (Name*) () Name*    () (Email*) Email*    () (Website) Website   (comment)      (Post Comment)      (wpdiscuzuniqueid)     (65) 65 Comments          Inline Feedbacks  View all comments   (Comment search...)     (Content)  (Author)  (E-mail)  (Custom Fields)  (All)    Neko   (https://twitter.com/intent/tweet?text=Easy and tasty to make. I added on garlic and su... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-510774) (Share On Twitter)       (Jul 04, 2024 3:46 am)  3 months ago        Easy and tasty to make. I added on garlic and substitute dry chilli with real chili instead, tasted good as well.(5 stars)       (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Neko! Thank you for trying Nami’s recip... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-510807) (Share On Twitter)        Reply to Neko   (Jul 06, 2024 12:17 pm)  3 months ago        Hi Neko! Thank you for trying Nami’s recipe and sharing your experience with us!We are glad to hear you enjoyed it!      (0) 0     Reply         Angela   (https://twitter.com/intent/tweet?text=I made this to avoid food waste after making the... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-510714) (Share On Twitter)       (Jul 01, 2024 7:11 pm)  3 months ago        I made this to avoid food waste after making the vegetarian ramen from this blog (it was a big hit with my friends! Highly recommend) and it has been in the fridge for a little while because I was uncertain about it. I tried a piece by itself and it was a bit “sea” at first but then I couldn’t stop eating it. It’s really delicious with steamed rice! These are my first two recipes from this blog and I will definitely be back. Thank you!(5 stars)       (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi, Angela! Aww. We’re so glad you enjoyed... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-510772) (Share On Twitter)        Reply to Angela   (Jul 03, 2024 11:47 pm)  3 months ago        Hi, Angela! Aww. We’re so glad you enjoyed Nami’s recipes!We currently have over 1,000 recipes. We hope you will continue to enjoy her recipes.Happy cooking!🤗      (0) 0     Reply         Qchan   (https://twitter.com/intent/tweet?text=I always make this after I use the kombu to make... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-508008) (Share On Twitter)       (Feb 24, 2024 8:11 pm)  7 months ago        I always make this after I use the kombu to make vegan dashi for my ramen. Great way to use the kombu!(5 stars)       (1) 1     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Qchan! Thank you so much for trying Nami&#821... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-508049) (Share On Twitter)        Reply to Qchan   (Feb 26, 2024 3:11 am)  7 months ago        Hi Qchan! Thank you so much for trying Nami’s recipes and for your kind feedback.We are glad to hear about your happy cooking!🥰      (0) 0     Reply         Jess   (https://twitter.com/intent/tweet?text=Is there a non-alcoholic substitute for mirin an... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-496801) (Share On Twitter)       (Aug 19, 2023 8:53 pm)  1 year ago        Is there a non-alcoholic substitute for mirin and sake?      (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Jess, Thank you so much for trying Nami&#8217... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-496815) (Share On Twitter)        Reply to Jess   (Aug 20, 2023 4:27 pm)  1 year ago        Hi Jess, Thank you so much for trying Nami’s recipe!Mirin is also available without alcohol. You may also use sugar and water instead of Mirin.In place of sake, you may try Dashi or Broth.For more details, please visit the following links.🙂 (https://www.justonecookbook.com/mirin/) https://www.justonecookbook.com/mirin/  (https://www.justonecookbook.com/sake/) https://www.justonecookbook.com/sake/  We hope this helps!      (1) 1     Reply         Dei   (https://twitter.com/intent/tweet?text=Wait….over 2 cups of liquid (I had to doub... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-494029) (Share On Twitter)       (Jun 10, 2023 4:46 pm)  1 year ago        Wait….over 2 cups of liquid (I had to double the recipe for a bigger batch today) are supposed evaporate over low heat in 25 minutes? Please help me with this, because it took me over one hour last time I tried at the usual size recipe with 1 cup of water (yes, the konbu got softer than I’d’ve liked), and at 15 minutes in today, I still have half a pot of liquid and kombu. Surely I’m not the only one for whom none of these numbers are adding up?(4 stars)    Last edited 1 year ago by Dei     (1) 1     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hello Dei! Thank you for trying out Nami’s... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-494054) (Share On Twitter)        Reply to Dei   (Jun 11, 2023 8:13 pm)  1 year ago        Hello Dei! Thank you for trying out Nami’s recipe!When doubling the recipe, it’s best to reduce the amount of water for this recipe since it’s mainly used to cook the Kombu to the right texture along with the condiments.How much Kombu did you use? This recipe is suitable for up to 4 oz of Kombu. If cooking more, make sure to use a larger pot to evenly cook and evaporate the moisture from the Kombu.As for the cooking time, it may vary depending on the type of pan and heat distribution. So adjustments may be necessary. We hope this information is helpful to you!      (0) 0     Reply        William   (https://twitter.com/intent/tweet?text=This is actually a very common but understandabl... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-496507) (Share On Twitter)        Reply to Dei   (Jul 27, 2023 11:18 pm)  1 year ago        This is actually a very common but understandable mistake people also make when cooking rice for example. When cooking 2 versus 1 cups of rice they also double the amount of water, which wouldn’t work for the same reason. Since in the set cooking time, only a given amount of water will evaporate.      (0) 0     Reply        Reg   (https://twitter.com/intent/tweet?text=Yes, totally agree. I actually did a 6x version ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-496558) (Share On Twitter)        Reply to Dei   (Jul 31, 2023 5:41 pm)  1 year ago        Yes, totally agree. I actually did a 6x version of the recipe and there is no way I should have added so much water. There should be a note to only add enough water to cover the kombu (or something like that).      (0) 0     Reply        Reg Murphy   (https://twitter.com/intent/tweet?text=Yes, totally agree. I actually did a 6x version ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-496559) (Share On Twitter)        Reply to Dei   (Jul 31, 2023 5:42 pm)  1 year ago        Yes, totally agree. I actually did a 6x version of the recipe and there is no way I should have added so much water. There should be a note to only add enough water to cover the kombu (or something like that).       (0) 0     Reply         Julia   (https://twitter.com/intent/tweet?text=The best way to use kombu from dashi stock. Deli... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-487893) (Share On Twitter)       (Mar 02, 2023 3:19 am)  1 year ago        The best way to use kombu from dashi stock. Delicious!(5 stars)       (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Julia! Aww. We are so happy to hear you enjoy... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-488480) (Share On Twitter)        Reply to Julia   (Mar 04, 2023 10:54 am)  1 year ago        Hi Julia! Aww. We are so happy to hear you enjoyed the dish!💞Thank you so much for reading Nami’s post and trying her recipe. Happy Cooking!      (0) 0     Reply         Rob   (https://twitter.com/intent/tweet?text=This is a great way to use up leftover kombuwhen... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-487530) (Share On Twitter)       (Feb 11, 2023 1:37 am)  1 year ago        This is a great way to use up leftover kombuwhen making dashi stock, taste great, thankyou. x(5 stars)       (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Rob, Thank you so much for trying Nami’... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-487533) (Share On Twitter)        Reply to Rob   (Feb 11, 2023 9:08 am)  1 year ago        Hi Rob, Thank you so much for trying Nami’s recipe and for your kind feedback!We are so happy to hear you enjoyed the homemade Kombu Tsukudani.Happy Cooking!      (0) 0     Reply         Jen   (https://twitter.com/intent/tweet?text=Hi! I have a question regarding the kombu. I had... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-477262) (Share On Twitter)       (Sep 28, 2022 7:56 am)  2 years ago        Hi! I have a question regarding the kombu. I had a failed dashi attempt (accidentally left the kombu in overnight) and even though I’m restarting the dashi for another dish, I was wondering if the oversoaked kombu would be okay to use in this? I absolutely love this dish (from Mitsuwa onigiri!) and would love to make as much as possible with the “old” used kombu and the new one. Thanks!(5 stars)       (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Jen! Thank you for reading Nami’s post ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-477317) (Share On Twitter)        Reply to Jen   (Sep 29, 2022 1:01 pm)  2 years ago        Hi Jen! Thank you for reading Nami’s post and trying her recipe!Yes. You can use the Kombu for this recipe.We hope this helps!😉      (0) 0     Reply         alex h   (https://twitter.com/intent/tweet?text=after finding this recipe i’ve made it cou... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-470403) (Share On Twitter)       (Jun 05, 2022 1:04 pm)  2 years ago        after finding this recipe i’ve made it countless times and i absolutely adore it. Thank you for brining it into my life!      (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi, alex! Aww. Thank you very much for trying Na... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-470430) (Share On Twitter)        Reply to alex h   (Jun 06, 2022 3:07 am)  2 years ago        Hi, alex! Aww. Thank you very much for trying Nami’s recipe and for your kind feedback!We are so happy to hear you enjoyed Kombu Tsukudani!      (0) 0     Reply         Amber F   (https://twitter.com/intent/tweet?text=QUESTION: If I used the kombu for making dashi, ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-455227) (Share On Twitter)       (Dec 10, 2021 9:03 pm)  2 years ago        QUESTION: If I used the kombu for making dashi, then froze it, how would I reheat it for this recipe? Would I need to simmer as long? Thank you!!      (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Amber! Thank you very much for trying Nami&#8... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-455503) (Share On Twitter)        Reply to Amber F   (Dec 12, 2021 1:54 pm)  2 years ago        Hi Amber! Thank you very much for trying Nami’s recipe!If the Kombu is ready to use (It has been cut into small pieces before freezing it.), you can follow the recipe without defrosting. At Step 7, when it reaches the boiling point, the Kombu is defrosted already. If it is hard to cut, you can defrost it overnight in the refrigerator or until it gets soft enough to cut.We hope this helps!      (0) 0     Reply         Beth   (https://twitter.com/intent/tweet?text=Wow. This came out AMAZING. I used the kombu lef... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-434967) (Share On Twitter)       (Jul 24, 2021 8:41 pm)  3 years ago        Wow. This came out AMAZING. I used the kombu left over from my dashi, as you suggested. I’m vegan, so I left out the katsuobushi, and I didn’t have any sake so I left that out as well. My tamari has reduced sodium; I’m happy with the salt level that it produced in this dish. My kombu tsukudani is intensely flavorful with a nice soft texture. I’m so happy to know how to make this dish that I’ve enjoyed many times but didn’t even know the name of before I found your website.(5 stars)       (1) 1     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Beth! We couldn’t be happier to hear how much... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-435110) (Share On Twitter)        Reply to Beth   (Jul 26, 2021 3:16 pm)  3 years ago        Hi Beth! We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you!Thank you very much for trying the recipe and for your kind feedback!🥰      (1) 1     Reply         Brice   (https://twitter.com/intent/tweet?text=Hi! Is this fresh katsuobushi or also leftover f... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-409213) (Share On Twitter)       (Dec 26, 2020 8:20 pm)  3 years ago        Hi! Is this fresh katsuobushi or also leftover from making dashi?      (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Brice,
This recipe is using dried bonito flak... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-409216) (Share On Twitter)        Reply to Brice   (Dec 26, 2020 9:32 pm)  3 years ago        Hi Brice,This recipe is using dried bonito flakes Katsuobushi, and it is not leftover from making dashi.We hope this helps!      (0) 0     Reply         Candy   (https://twitter.com/intent/tweet?text=Sound yummy can’t wait to try!
&url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-407175) (Share On Twitter)       (Dec 05, 2020 6:28 pm)  3 years ago        Sound yummy can’t wait to try!(5 stars)       (0) 0     Reply         Naomi (JOC Community Manager)  Admin   (https://twitter.com/intent/tweet?text=Hi Candy!
Thank you! Let us know how it goes.😉
&url=https%3A%2F%2Fwww.justonecookbook.com%2Fsimmered-kombu-tsukudani%2Fcomment-page-2%2F%23comment-407373) (Share On Twitter)        Reply to Candy   (Dec 07, 2020 3:26 am)  3 years ago        Hi Candy!Thank you! Let us know how it goes.😉      (0) 0     Reply         (https://www.justonecookbook.com/simmered-kombu-tsukudani/comment-page-1/#comments) « Previous (https://www.justonecookbook.com/simmered-kombu-tsukudani/comment-page-1/#comments) 1 2         (https://www.justonecookbook.com/about/) (Namiko Chen of Just One Cookbook)   Meet The Author Namiko Chen I’m Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.  (https://www.justonecookbook.com/about/) Read More     (https://www.facebook.com/justonecookbook)    (https://instagram.com/justonecookbook/)    (https://www.pinterest.com/justonecookbook/)    (https://www.tiktok.com/@justonecookbook)    (https://www.youtube.com/user/justonecookbook?sub_confirmation=1)         Our Favorites  (https://www.justonecookbook.com/gyudon/) (A donburi rice bowl containing gyudon, simmered beef and onions over steamed rice.)   (https://www.justonecookbook.com/gyudon/) Gyudon (Japanese Beef Rice Bowl) (Video) 牛丼    (https://www.justonecookbook.com/gyudon/#wprm-recipe-container-60648) Rating:   4.73 from 498 votes   (https://www.justonecookbook.com/gyudon/#wprm-recipe-container-60648)       (https://www.justonecookbook.com/yakisoba/) (A fluted plate containing Yakisoba (Japanese Stir-Fried Noodles).)   (https://www.justonecookbook.com/yakisoba/) Yakisoba (Japanese Stir-Fried Noodles)(Video) 焼きそば    (https://www.justonecookbook.com/yakisoba/#wprm-recipe-container-56948) Rating:   4.81 from 410 votes   (https://www.justonecookbook.com/yakisoba/#wprm-recipe-container-56948)       (https://www.justonecookbook.com/japanese-glass-noodle-soup/) (Black ceramic bowls containing glass noodle soup with tofu, fluffy egg, and wakame seaweed.)   (https://www.justonecookbook.com/japanese-glass-noodle-soup/) Japanese Glass Noodle Soup (Harusame Soup) 春雨スープ    (https://www.justonecookbook.com/japanese-glass-noodle-soup/#wprm-recipe-container-134456) Rating:   4.62 from 39 votes   (https://www.justonecookbook.com/japanese-glass-noodle-soup/#wprm-recipe-container-134456)       (https://www.justonecookbook.com/oyakodon/) (A Japanese donburi bowl containing Oyakodon, chicken and egg rice bowl.)   (https://www.justonecookbook.com/oyakodon/) Oyakodon (Chicken and Egg Rice Bowl) 親子丼    (https://www.justonecookbook.com/oyakodon/#wprm-recipe-container-60584) Rating:   4.71 from 630 votes   (https://www.justonecookbook.com/oyakodon/#wprm-recipe-container-60584)                As Seen On (BuzzFeed)  (Bon Appetit)  (The Washington Post)  (The New Yorker)  (The Japan Times)  (Saveur)  (Parade)  (ABC News)     Subscribe 5 Secrets to Japanese Cooking:Simple Meals & Authentic Flavors! Sign up to receive our FREE email series on Japanese cooking tips and weekly newsletter. Please enable JavaScript in your browser to complete this form.  Please enable JavaScript in your browser to complete this form. Email *  (Enter Your Email Address)    (217325) (Kombu Tsukudani (Simmered Kombu) 昆布の佃煮) (https://www.justonecookbook.com/simmered-kombu-tsukudani/) (217327) (217327) (wpforms-submit) Submit (Loading)             ©2011 - 2024 Just One Cookbook. All rights reserved. Design by (https://www.lindsayhumes.com) LH.   (https://www.justonecookbook.com/about/) About  (https://www.justonecookbook.com/website-accessibility/) Accessibility  (https://www.justonecookbook.com/content-permissions/) Permissions  (https://www.justonecookbook.com/privacy-policy/) Privacy Policy  (https://www.justonecookbook.com/terms-and-conditions/) Terms  (https://www.justonecookbook.com/contact/) Contact              Insert  (https://www.justonecookbook.com/wp-content/plugins/wp-recipe-maker/dist/public-modern.css?ver=9.6.0) (https://www.justonecookbook.com/wp-content/plugins/wp-recipe-maker-premium/dist/public-elite.css?ver=9.6.0) (https://www.justonecookbook.com/wp-content/plugins/wpforms/assets/css/frontend/modern/wpforms-full.min.css?ver=1.9.1.3) (https://www.justonecookbook.com/wp-content/plugins/wpforms/assets/pro/css/frontend/modern/wpforms-full.min.css?ver=1.9.1.3)                                   Rate This Recipe     Your vote: (0)          (1)           (2)           (3)           (4)           (5)            (Name and email are optional but I love hearing from you! Whether it’s about your recipe experience or any tips you’d like to share. Let’s keep it kind and positive! ❤️)  () Name () ()  Email () ()   Rate and Review Recipe Rate and Review Recipe A rating is required A name is required An email is required           Recipe Ratings without Comment      Something went wrong. Please try again.     ()