Maximizing the Uses of Kombu after Making Dashi

Many times, we make a Japanese dashi broth out of kombu and then find ourselves left with the remaining seaweed. Do you throw it away? Not at all! Let's explore some delicious and creative ways to use your leftover kombu for various dishes like kombu salad, kombu tsukudani, kombu chips, and more.

Types of Leftover Kombu Uses

When you are done using kombu to make dashi, instead of discarding it, consider these sustainable and culinary options that not only reduce waste but also enhance your dishes with unique flavors:

Kombu Salad

One fun way to use the leftover kombu is to make a refreshing kombu salad. Simply rehydrate the kombu by soaking it in water. Then, slice it thinly and toss it with soy sauce, sesame oil, vinegar, and other salad ingredients. This salad is a great way to enjoy the texture and umami flavor that kombu brings.

Kombu Tsukudani

If you’re interested in a savory and comforting side dish, you can make kombu tsukudani. This dish involves simmering the used kombu in soy sauce, mirin, and sugar until it becomes tender and flavorful. Kombu tsukudani makes a perfect accompaniment to rice. The process of simmering extracts the umami from the kombu, creating a tasty side dish that is both satisfying and versatile.

Kombu Chips

For a crunchy and savory snack, you can make kombu chips. Cut the kombu into strips, lightly brush it with oil, and bake or fry until crispy. Season with salt for a delicious snack that can be enjoyed anytime. This method not only gives your kombu a second lease on life but also turns it into a fun and healthy snack option.

Kombu Rice

Adding the leftover kombu to your rice cooker when making rice can add a subtle umami flavor to your dish. Simply toss the kombu into the rice cooker before the rice is done cooking, and it will infuse the rice with a delightful umami taste that elevates the meal without overwhelming the flavors.

Broth Enhancer

To enhance the flavor of your soups or stews, you can add the used kombu. Just be mindful of the cooking time as it may become too soft. This is a simple yet effective way to add depth and richness to your broths without needing to purchase additional ingredients.

Fermentation

If you’re interested in fermentation, you can add kombu to your pickling brine or kimchi to add an extra layer of umami flavor. Fermentation enhances the natural nutrients and flavors of the kombu, making it an interesting and nutritious food choice.

Once you start making Japanese dishes, you will find yourself with a collection of used kombu pieces from making dashi, mentsuyu, noodle soup base, or ponzu sauce. Instead of throwing these away, why not use them to make delicious simmered kombu (kombu tsukudani)? I like to freeze my kombu after making dashi and store them until I have a box full. Then, I cook it according to these steps:

Steps to Make Kombu Tsukudani

Cut the kombu and place it in a small pan. Add water to cover it slightly (about 0.4 inches) and add 2 tablespoons of sake (Japanese rice wine). Place the pan on medium heat and let it boil. Cover the pan with a lid and cook it over low heat for 10-15 minutes, or until it becomes tender. Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of hondashi (bonito soup stock), along with chopped ginger and sansho (Japanese pepper seeds or powder). Simmer the mixture over medium-low heat until most of the moisture evaporates. Taste the kombu and adjust the seasoning with additional soy sauce if needed. Sprinkle roasted sesame and bonito flakes on top for added depth of flavor. Enjoy your delicious and nutritious kombu tsukudani!

Using all the parts of the kombu not only helps in reducing food waste but also adds a unique and flavorful dimension to your cooking. So the next time you make dashi, remember that the kombu is far from being thrown away; it has a lot more culinary uses ready to be explored!