Shiitake Kombu Tsukudani is rehydrated dried Shiitake mushrooms and Kombu seaweed that are cooked and seasoned mainly with sugar and Soy Sauce. It is a great accompaniment for plain Steamed Rice for its strong sweet and salty flavor. You can use it to top a bowl of plain Steamed Rice or with Ochazuke, rice and tea.
Tsukudani is a way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani’s flavor is very concentrated. It’s not meant to be eaten by itself but with rice to enjoy the harmony of flavors. Tsukudani was first made as a food that lasts a long time, when refrigeration was not available in Japan. Kombu only Tsukudani may be the simplest type of Tsukudani, but there are other ingredients for Tsukudani just as popular, like Shiitake mushrooms. Combining them together enhances the flavors of each even further. Umami of dried mushrooms gives another layer of deep flavor and also add more nutrients.
Be careful not to discard the water used to rehydrate the dried Shiitake and Kombu. The liquid contains a lot of flavors and it should not be wasted. Here, it is used to cook the mushrooms and Kombu. Shiitake and Kombu Tsukudani can last a couple of weeks in the fridge, so it comes in handy when you don’t have anything but steamed rice. It is a simple yet perfect seasoning for your rice.
Shiitake and Kombu Tsukudani Recipe
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Ingredients
- 1/2 oz Kombu dried kelp
- 3-4 dried Shiitake mushrooms
- 2 cups water
- 1/4 cup soy sauce
- 2 Tbsp sake
- 1 Tbsp Mirin
- 1 Tbsp sugar
Instructions
- Rehydrate Kombu and Shiitake mushrooms in water for an hour.
- Take Kombu and mushrooms out, saving the water. Cut Kombu into 1″ squares, and slice mushrooms thinly.
- Cook Kombu and Shiitake with 1 cup of the saved water at medium low heat for 20-25 minutes, covered.
- Add the rest of the ingredients, and cook at low heat until all the liquid is almost gone. Check often so they don’t burn.
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