Kombu is kind of edible kelp that’s commonly used in Japanese cooking for making dash, a basic soup stock for things like miso soup, ramen, hot pot, and other simmered dishes. Kombo is often sold dried, in thick strips. One or two strips of dried kombu is placed into cold water and then heated to a high simmer, but not boiling. The softened kombu is then removed from the broth. Depending on the type of dashi being made, other ingredients are then added and the broth is simmered some more.
The softened kombu can be sliced and used to make tsukudani, a Japanese side dish that involves simmering ingredients in a sweetened soy sauce, mirin, sake mixture.
I had some kombu left from making broth for soup noodles, so I decided to make a kombu enoki tsukudani. This dish is kind of sweet and salty and goes great as an appetizer, side dish, or topping for rice.
- 1 large strip of kombu
- 1 package of enoki mushrooms
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1-2 tbsp sugar
- ~ 1/2 cup water
- Slice the kombu into thin 1/2 inch pieces.
- Trim off about 1/4 inch of the enoki mushroom stem. Break apart the mushrooms.
- In a small bowl, which together the soy sauce, miring, rice vinegar, sugar, and water. (The ratios of the ingredients can be adjusted to your preference, whether you’d like it to be a bit more sweet or more salty.)
- In a small pot, add the kombu, enoki, and then pour in the soy sauce mixture.
- Bring it to a boil and then lower the heat and let it simmer until most of the liquid has evaporated.
- When it’s done, the kombu and enoki mushrooms should look kind of sticky.
- Store it in the fridge in an airtight container.
- Serve slightly chilled.