konbu & okaka tsukudani

Yesterday was rainy all day long.

Perfect for cooking projects.

I've always wanted to find a recipe to use the konbu (kelp) and katsuobushi (shaved bonito) after making dashi (stock)--instead of just throwing it out.

Well, I found a recipe in Masakichi's book.

Super easy and relatively fast too.

Konbu & Okaka Tsukudani adapted from "Bento no hon by Yorino Masami"

Kelp after making dashi, cut into 1 centimeter squares (.39 inches)
Katsuobushi after making dashi
2 tablespoons + 2 teaspoons shoyu (soy sauce)
1 tablespoon mirin (sweet rice wine)
1 teaspoon honey

Put everything into a pot and heat on low and cook for 20-30 minutes
When most of the liquid has evaporated, turn the heat up to high for just a moment to get rid of any liquid*
*be careful as this is when everything can be scorched (burnt) easily

NOTES: this recipe actually calls for 2 teaspoons of kakijyoyu (kah-key-joe-you: oyster soy sauce), but I didn't have this so I just used all shoyu.

For your info, kakijyoyu is a soy sauce that is infused with oyster essence.

This recipe also asks that you use kelp & katsuobushi that has been used 3 times for making dashi.

When making dashi, I usually don't use my konbu/katsuobushi this many times, so I just made this with kelp & katsuobushi that was used once to make dashi.

The konbu was a little tough but still delicious with rice. Next time I think I'll cut the konbu into thin strips.