Did you know you can use leftover kombu from dashi to create a delicious onigiri filling? This simmered kelp, known as Tsukudani, is a popular choice in Japan for its rich umami flavor. I'm so excited to share this easy, authentic recipe with you! You'll love how simple it is to make these flavorful kombu onigiri!
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INGREDIENTS:
- 50 g rehydrated kombu (kelp)
- 500 ml water
- 2 tbsp sake
- 1 tsp rice vinegar
- 1 tbsp light brown sugar
- 1 tbsp mirin
- 2 tbsp soy sauce
- ½ tbsp white sesame seeds
FOR MAKING THE ONIGIRI
- 600 g cooked Japanese short-grain rice
- 2 tsp salt
- 6 pieces sushi nori seaweeds cut to rice ball size, 1 sheet of sushi nori will be enough for approx 4 onigiri
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ABOUT SUDACHI:
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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