Whenever I make dashi, I reuse the kelp to make tsukudani.
Because I'm using a byproduct, the kelp flavor is weaker, but I love the buttery soft texture that results from this.
Yes, I made a lot of dashi.
Kelp + sesame seeds + equal parts sugar, aji-mirin, sake, and soy sauce (marudaizu)
Cook at high heat, stirring frequently until sauce is thick and gloppy.
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@tofugolem
Sounds yummy. Bookmarking this to try later!
@tofugolem
Thanks for the tip. I wonder if putting it thru a processor might be an improvement.
@ClaraListensprechen4
No. Strings, not mush.
@tofugolem
Ahhhh.....ok, got it. :-}}
@ClaraListensprechen4
Cut the kelp into very thin strips, obviously. Preferably thinner than my strips. My knife skills keep getting worse as I age.