Kombu no Tsukudani

Kombu no Tsukudani is a savory Japanese side dish made from simmered kombu seaweed, offering a unique umami flavor. This Paleo-friendly recipe highlights the natural flavors of kombu, making it a nutritious addition to any meal.

Ingredients

• Kombu seaweed - 50g
• Water - 250ml
• Coconut aminos - 2 tablespoons
• Honey - 1 tablespoon
• Sesame oil - 1 teaspoon
• Fresh ginger - 1 teaspoon, grated
• Chili flakes - 1/4 teaspoon (optional)

Steps

1. Soak the kombu seaweed in water for about 10 minutes to rehydrate it.
2. After soaking, drain the kombu and slice it into thin strips.
3. In a saucepan, combine the sliced kombu, 250ml of fresh water, coconut aminos, honey, and grated ginger.
4. Bring the mixture to a boil over medium heat, then reduce to a simmer.
5. Add chili flakes if using, and let it simmer for about 20 minutes or until the liquid is reduced and thickened.
6. Remove from heat and stir in the sesame oil.
7. Allow it to cool slightly before serving. Enjoy as a side dish!

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Rich in minerals such as iodine and calcium.
• Supports gut health due to its high fiber content.

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