Kombu Onigiri

sudachirecipes.com Get Recipe

Have you ever wondered if you can use your leftover kombu after making dashi? Well, the answer is you can! You won't believe how delicious kombu itself can be until you try this recipe. This umami-packed simmered kelp called "Tsukudani" is one of Japan's most popular onigiri fillings!

sudachirecipes.com Get Recipe

Kombu Onigiri

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what you'll need:

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Cut the kombu

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Simmer

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Flavor & reduce

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Add sesame seeds

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Assemble onigiri

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Enjoy

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check out FULL RECIPE »

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Kombu Onigiri

Kelp Tsukudani Rice Ball

Have you ever wondered if you can use your leftover kombu after making dashi? Well, the answer is you can! You won't believe how delicious kombu itself can be until you try this recipe. This umami-packed simmered kelp called "Tsukudani" is one of Japan's most popular onigiri fillings!

Kombu Onigiri

what you'll need:

Cut the kombu

Cut the rehydrated kombu into matchsticks about 3mm thick.

1

Simmer

Add the sliced kombu to a pan with water, sake and rice vinegar. Bring to boil then lower the heat. Simmer for about 20 mins or until the liquid is reduced to just less than half.

2

Flavor & reduce

Add light brown sugar, mirin and soy sauce. Mix well and increase the heat to medium. Cook until the liquid is gone and the sauce has become thick and glossy. Stir frequently.

3

Add sesame seeds

Once reduced, turn off the heat and mix in the sesame seeds.

4

Assemble onigiri

Sprinkle a mold (or damp hands) with salt and shape the rice. Add about 2 tsp of tsukudani mixture to each rice ball and enclose.

5

Enjoy

Wrap with nori and enjoy!

6

check out FULL RECIPE »

See the full post for more information plus how to store!

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