Tsukuda-ni (Seasoned Kelp)
Some of you might noticed but I hold Japanese cooking class in Tokyo. Many of my guests asked me about the leftover kelp after making Dashi soup stock/broth. I use leftover kelp and also bonito flakes to make other dishes. This time, I will show you one of the easy recipes that you can cook for your family. In this video, I will introduce how to make the Seasoned Kelp. My son (2 years old) will join this video with me. I am sure that just watching what he does while cooking is funny…
Please enjoy the video and try it out!
Ingredients (About 100g):
100g Kelp *Leftover from Dashi soup stock
300ml Water
3 Tbsp (45ml) Soy sauce
2 Tbsp (30ml) Sugar
1 Tbsp (15ml) Rice vinegar
1 Tbsp (15ml) Mirin
Bonito flakes *Leftover from Dashi soup stock
Directions:
1. Cut leftover Kelp into square shape bite-size pieces.
2. Put Kelp and pour water into a pan.
3. Add all the ingredients in a pan and simmer with medium to low heat. (About 20 minutes)
*If you like, add leftover bonito flakes as well.
4. Lightly mix and simmer them until all the liquid absorbed and evaporated.
