Kombu and Enoki Tsukudani

Tsukudani is a dish we often have in our fridge. As we are often making dashi from scratch we have kombu that can be recycled into a new dish. Tsukudani can be kombu simmered in a sweet soy sauce by itself, or you can add items like mushrooms to it.

For this version of Tsukudani, I have added some enoki mushrooms that I had on hand.

It is a bit intense in flavor so I always serve this with some rice. Start with reconstituted kombu, not dry kombu.

1/2 cup kombu, cut into small pieces
1/2 cup enoki, cut into small pieces (or shiitake)
2 Tbsp soy sauce
1 Tbsp sake
1 Tbsp mirin
1 Tbsp sugar

Bring the soy sauce, sake, mirin, and sugar to a boil and then add the kombu and enoki. Reduce heat to simmer and cook until most of the liquid dissipates.

Will keep for about a week in the fridge.