Each time I make my own dashi, I find it wasteful to just throw away the kombu and katsuobushi. In the spirit of "Mottainai," a Japanese term that emphasizes not wasting what can still be useful, I repurpose these leftovers into a delicious condiment called Kombu and Katsuobushi Tsukudani.
Tsukudani is usually made with small seafood, meat, and seaweeds that have been simmered in soy sauce and mirin. It is usually eaten with rice as a flavoring agent.
My Kombu and Katsuobushi Tsukudani is a simple yet flavorful Japanese condiment made by simmering leftover kombu (kelp) and katsuobushi (bonito flakes) in a sweet and savory sauce. Tsukudani is traditionally served as a topping for rice, making it a perfect way to avoid food waste and enjoy deep umami flavors. This recipe is a great way to transform dashi leftovers into a delicious side dish or rice topping that can be stored for weeks.
Kombu and katsuobushi are both packed with nutrients. Kombu is rich in iodine, which supports thyroid health, while katsuobushi is a great source of protein and essential amino acids. Together, they offer a powerhouse of umami flavors along with key minerals like calcium and magnesium. The soy sauce and mirin in the recipe add flavor without being overly heavy, keeping the dish light and healthy.
If you love Japanese food and want to reduce food waste, this recipe is for you! Kombu and katsuobushi tsukudani are making use of the ingredients you might otherwise throw away after making dashi. Plus, it's incredibly versatile—you can enjoy it as a rice topping, in onigiri, or even as a savory addition to bento boxes. Best of all, this tsukudani can be stored in the fridge for up to two weeks, making it a handy side dish to have on hand.
Ingredients Overview
- Kombu: A type of seaweed that adds a deep, savory flavor.
- Katsuobushi: Bonito flakes that contribute a smoky, umami-rich taste.
- Soy sauce, mirin, and sake: The base of the sauce adds a balance of savory, sweet, and tangy flavors.
- Sugar: Helps to balance out the saltiness of the soy sauce and gives the tsukudani its signature sweet and savory profile.
- Sesame seeds (optional): Adds a bit of crunch and a nutty flavor.
How to Make Kombu and Katsuobushi Tsukudani
Step 1: Prepare the Kombu and Katsuobushi
First, drain any remaining liquid from the kombu and katsuobushi. Slice the kombu into thin strips about 0.5 cm wide, and then cut these into smaller pieces. Finely chop the katsuobushi to ensure it blends well with the kombu during cooking.
Step 2: Cook the Kombu
In a saucepan, mix together the soy sauce, mirin, sake, sugar, and water. Stir until the sugar is fully dissolved. Add the kombu to the saucepan and bring it to a boil over medium heat. Once it starts boiling, reduce the heat to a simmer. Let the kombu cook for 15-20 minutes, until the liquid has reduced by half and the kombu absorbs the flavors.
Step 3: Add the Katsuobushi
Add the finely chopped katsuobushi to the saucepan and continue simmering for another 10-15 minutes. Stir occasionally to prevent sticking, and cook until the liquid has almost completely evaporated. The ingredients should be well-coated with the sauce.
Step 4: Finishing Touches
Once the liquid has nearly evaporated and the mixture becomes sticky, remove the saucepan from the heat. You can sprinkle sesame seeds over the mixture at this stage for extra flavor and texture. Stir to combine.
Step 5: Cool and Store
Let the tsukudani cool to room temperature before transferring it to a clean, airtight container. Store in the refrigerator for up to two weeks.
Serving Suggestions
- Rice Topping: Tsukudani is most commonly enjoyed as a topping for steamed rice. It adds a punch of umami and turns plain rice into a satisfying meal.
- Onigiri Filling: Use it as a flavorful filling for rice balls (onigiri). Its sticky texture makes it perfect for staying inside the rice ball without leaking.
- Bento Side Dish: Pack it into a bento box alongside other Japanese dishes for a savory side that complements the meal.
FAQs
1. How long can I store Kombu and Katsuobushi Tsukudani?
You can store tsukudani in an airtight container in the refrigerator for up to two weeks. It’s a great make-ahead condiment that retains its flavor over time.
2. What can I do if my tsukudani is too watery?
If the tsukudani is too watery, continue simmering it until the liquid has reduced further. Be careful not to overcook, as this can make the kombu too tough.
Kombu and Katsuobushi Tsukudani
Preparation Time: 
Cooking time: 
Yield: 1 cup
Calories per serving: 30
Ingredients:
- 2 pieces leftover kombu or kelp (each 12cm in length)
- 30 g leftover katsuobushi or bonito flakes
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 100ml water
- 1 tsp sesame seeds (optional)
Instructions:
1. Remove any remaining liquid from the kombu and katsuobushi. Slice the kombu into thin strips, about 0.5cm wide, then chop these strips into small pieces. Finely chop the katsuobushi into small pieces.
2. In a saucepan, combine the soy sauce, mirin, sake, sugar, and water. Stir to dissolve the sugar. Add the kombu to the saucepan. Bring the mixture to a boil over medium heat, then reduce to a simmer. Simmer the kombu for about 15-20 minutes, until the liquid has reduced by half and the kombu has absorbed the flavors.
3. Add the chopped katsuobushi to the saucepan. Continue simmering the mixture for another 10-15 minutes, stirring occasionally, until the liquid has almost completely evaporated and the ingredients are well-coated with the sauce.
4. Once the liquid is nearly gone and the mixture is sticky, remove the saucepan from the heat. Optionally, sprinkle sesame seeds over the mixture and stir to combine.
5. Allow the tsukudani to cool to room temperature. Transfer it to a clean, airtight container. Store in the refrigerator for up to 2 weeks.
Nutritional Analysis per Serving:
- Calories: 30 | Fat: 0g | Carbohydrates: 5g | Protein: 2g | Sodium: 600mg | Fiber: 1g
Comments
Post a Comment