| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 341 | 2.1g | 0.3g | 68g |
| sugars | fibre | protein | salt |
| 39g | 5g | 6g | 5.3g |
Whenever I prepare the Kombu Tsukudani (Simmered Kombu), I am reminded of my New England heritage, where gathering the ocean’s bounty is a way of life. Being a Portland native, the sea’s salty flavours are a staple in most of my dishes, and Kombu Tsukudani is no exception.
The Sea’s Offering in Every Bite
The primary ingredient of Kombu Tsukudani is kombu, a type of kelp that is popular in East Asian cuisine, particularly in Japan and Korea. The use of 6 cups of this sea plant is reminiscent of New England clam chowder, where the fresh, briny aroma is as comforting as it is appetising. The mix of soy sauce, mirin, and sake takes me back to the first time I threw a miso soup into my lobster pot, experimenting with bold flavours to complement the fresh Atlantic catch.
Nutrition Uncompromised by Taste
The great thing about the Kombu Tsukudani recipe, aside from the fact that it’s incredibly delicious, is its nutritional benefits. Kombu is an iodine-rich superfood known for enhancing dyslipidemia-related conditions by reducing serum cholesterol. It’s a powerhouse of minerals, fiber, and even afloats with detoxifying elements. The importance of iodine for thyroid function and metabolism can’t be overstated, making this dish perfect for a healthy, balanced lifestyle.
Wrapped with a dance of soy sauce and sweetener, Mirin and Sake, the dish is further enlivened with the chewy sweetness of mixed dried fruits. Raisins, apricots and prunes aren’t just delightfully sweet, they come with an array of health benefits. They are not mere toppings, but eminent content of vitamins, minerals and fiber. (health benefits of dried fruits)
Perfect Pairings for Kombu Tsukudani
Served alongside steaming bowls of rice, Kombu Tsukudani can stand as a hearty meal on its own or complement other recipes. It’s similar to other vegetable-based dishes I’ve experimented with, like braised fiddlehead ferns or hearty vegan stews. A sautéed Atlantic cod or an earthy miso soup could add an additional layer of warmth and familiarity to this Japanese inspired dish, making it a versatile addition to any menu.
I’ve always believed in the importance of diversity in cuisine, not just in taste but also in its origins. Trying new recipes, like the Kombu Tsukudani, is an exceptional way to explore flavours beyond the familiar—proving once again that good food can transport you to different parts of the world, one bite at a time.
What You’ll Need
- 6 cups Kombu seaweed
- 2 cups soy sauce
- 1 cup sugar
- 1 cup mirin
- 1 cup sake
- 4 cups water
- 2 cups mixed dried fruits (raisins, apricots, prunes)
Method
Step One
Wash the kombu seaweed thoroughly to remove any salt and impurities. Set it aside to dry.
Step Two
In a large saucepan, combine the soy sauce, sugar, mirin, sake and water. Stir until the sugar is fully dissolved.
Step Three
Add the kombu to the saucepan, ensure it is fully submerged. Bring the mixture to a simmer over medium heat.
Step Four
Once the mixture reaches a simmer, reduce the heat to low and cover the saucepan. Continue to simmer for about an hour, or until the kombu is tender.
Step Five
Add the mixed dried fruits to the saucepan and stir to combine. Cover the saucepan again and continue to simmer for another 30 minutes, or until the dried fruits have softened and absorbed some of the sauce.
Step Six
Remove the saucepan from the heat and let the Kombu Tsukudani cool to room temperature. When it’s cool, transfer it to an airtight container and store it in the refrigerator. It will last for about a week.
