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A small white cherry-blossom-shaped Japanese dish holding finished kombu no tsukudani — dark glossy strips of kelp with white sesame seeds scattered through — resting on a light wooden table

Kombu no Tsukudani (Japanese Sweet-Soy Simmered Kelp)

The sticky, sweet-and-savoury sibling of shio kombu — leftover dashi kombu simmered down in a soy-sake-mirin glaze with honey and finished with sesame. A classic Japanese rice topping and onigiri filling.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 100 grams
Course: Condiment
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 100 g leftover dashi kombu rehydrated (about 15 g dry), sliced into 3 mm strips
  • 2 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2 tbsp vinegar plain grain or rice vinegar
  • 4 tbsp soy sauce
  • 1 tbsp honey added at the end
  • 2 tsp toasted white sesame seeds

Method
 

  1. Squeeze the softened kombu of any excess moisture and slice into thin 3 mm strips. Add to a wide frying pan or shallow saucepan.
  2. Add the sake, mirin, sugar, and vinegar — hold back the soy sauce. Bring to a gentle boil, then cover with a lid and simmer over medium-low heat for 10–15 minutes, until the kombu is soft.
  3. Uncover and pour in the soy sauce. Stir, replace the lid, and simmer for another few minutes so the kombu absorbs the soy.
  4. Take the lid off and add the honey. Turn the heat up slightly and stir often as the remaining liquid cooks away — the kombu should be dark, glossy, and thickly coated.
  5. Turn off the heat. Sprinkle in the toasted sesame seeds and stir through.
  6. Cool completely, then transfer to a clean sealed container. Keeps in the fridge for up to 2 weeks.