Ingredients for 6 people
- 20 g extra wild Kombu seaweed,
- 1 carrot,
- 2 cups of water,
- 4 tablespoons of white dashi,
- 4 tablespoons of cane sugar,
- 3 tablespoons of white sesame seeds.
Tsukudani preparation
1. In a mixing bowl, pour 2 cups of water and soak the kombu overnight.
2. Slice the kombu into strips 1 cm wide and 5 cm long. Keep the soaking water.
3. Cut the carrot into 5 cm pieces and slice finely into strips of the same length as the kombu.
4. In a saucepan, place all the ingredients and add the seaweed soaking water you have set aside, then bring to the boil.
Reduce the heat and cook over low heat for 45 minutes.
5. Leave to cool.
When plating, sprinkle with toasted white sesame seeds.
Did you know?
Kombu is renowned for its many benefits, notably its mineral and iodine content, which help to relax and combat fatigue, as well as its richness in fibre, which aids intestinal transit.
