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Shiitake and Kombu Tsukudani Recipe

5 from 1 vote

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.

Video

Cuisine: Japanese
Keyword: kombu, shiitake