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.

@tofugolem
Sounds yummy. Bookmarking this to try later!

@ClaraListensprechen4
Cut the kelp into very thin strips, obviously. Preferably thinner than my strips. My knife skills keep getting worse as I age.

@tofugolem
Thanks for the tip. I wonder if putting it thru a processor might be an improvement.