Kombu Onigiri (Simmered Kelp "Tsukudani" Rice Ball) | Sudachi | Recipe | Onigiri recipe, Onigiri, Rice balls
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sudachirecipes.com
Kombu Onigiri (Simmered kelp "tsukudani" rice ball)
1 rating
· 50min
· 6 servings
Have you've ever wondered if you can use your leftover kombu after making dashi? Well, the answer is, you can! In fact, you won't believe how delicious kombu can be until you try this recipe. This umami packed simmered kelp called "tsukudani" is one of the most popular onigiri fillings in Japan!
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Sudachi | Japanese Recipes
Ingredients
Produce
• 50 g Rehydrated kombu
• 6 pieces Seaweed, roasted
Condiments
• 2 tbsp Japanese soy sauce
• 1 tbsp Mirin
Pasta & Grains
• 600 g Japanese short-grain rice, cooked
Baking & Spices
• 1 tbsp Brown sugar, light
• 2 tsp Salt
• 1/2 tbsp Sesame seeds, toasted white
Oils & Vinegars
• 1 tsp Rice vinegar
Beer, Wine & Liquor
• 2 tbsp Sake
Liquids
• 500 ml Water
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