Kombu Tsukudani

Instructions

1. Prepare the kombu
   Wipe the dried kombu with a damp cloth to remove any salt or debris. Soak in water for about 30 minutes until softened, then cut into thin strips or small squares about 1cm wide.
2. Initial simmering
   Place the kombu in a medium saucepan with 2 cups of water. Bring to a gentle simmer over medium-low heat. Cook for about 15 minutes until the kombu becomes tender and the water reduces by about half.
3. Add seasonings
   Add the soy sauce, mirin, sake, and sugar to the pot. Continue to simmer over low heat, stirring occasionally to prevent sticking. Cook for about 10 minutes until the liquid reduces and starts to thicken.
4. Reduce and concentrate
   Lower the heat and continue cooking, stirring more frequently as the liquid reduces further. The mixture should become glossy and the liquid should reduce to a syrupy consistency that coats the kombu pieces, about 5-7 minutes more.
5. Finish and season
   Turn off the heat and stir in the rice vinegar and sesame oil. Mix well and allow to cool slightly. The tsukudani will thicken further as it cools. Sprinkle with toasted sesame seeds and chopped chili if using.