One of the best ways to use your leftover ingredients from making dashi is this wonderful Japanese breakfast dish called Tsukudani. It involves very little planning. All you have to do is save the rehydrated kombu and bonito flakes from your dashi broth.
When you cook them and toss them in some sushi rice, toasted sesame seeds and a soft boiled egg, it's like magic. I also like to add some sliced avocado & green onions to finish this dish off. Pair it with a delicious cup of miso soup and you've got a great start to your morning.
Ingredient List: Kombu & Bonito flakes From (Dashi Recipe) (see dashi recipe blog post) Yield: 2 people
2 Tbsp Sake/Mirin
1 Tbsp Sugar
2 Tbsp Soy Sauce
10 grams of rehydrated kombu (sliced)
20 grams of rehydrated bonito flakes (rough chop)
2 Tbsp white sesame seeds
2 Tbsp black sesame seeds
2 eggs
2 green onions (sliced thin)
1/2 avocado (sliced thin)
Togarashi (per taste)
Check Out How To Make Sushi Rice Blog Post
300 grams sushi rice
400 ml water
53 ml rice vinegar
4 grams salt
10 grams sugar
Step by Step instructions:
Start by slicing the kombu lengthwise into 2 inch thick pieces and slice thinly. Next rough chop the bonito flakes.
In a small sauté pan on medium heat, add the sliced kombu and chopped bonito flakes and cook for 2-3 minutes until the liquid releases and dries up.
Then add 2 tbsp soy sauce, 2 tbsp mirin/sake & 1 tbsp sugar. Cook until liquid absorbs into the kombu & bonito flakes. Approximately 5 minutes. Remove from heat and set aside for later.
Next it's time to soft boil the eggs. Fill a small sauce pot with water and bring to a boil. Once the water comes to a boil, gently add the eggs. Turn down the heat to a simmer and cook for 6 minutes. Once the eggs are cooked, shock them in an ice bath to cool. Don't throw away the water. You can save it to reheat the eggs later. Once the eggs are cooled, peel and set aside.
For this recipe you need to make sushi rice. Click the link below to check out my blog post on how to do that.
You can use either a rice cooker or an instant pot. Today I'll be using an instant pot because I find it the easiest way to get a great result.
Instant Pot directions:
Wash rice 6-8 times until liquid is clear. Then add water and cook for 0 minutes on the instant pot. Yes, you read that right 0 minutes. You're just letting the pressure build. Once the instant pot beeps, the pressure has finished building. Press cancel and then let the rice sit with the pressure for 20 minutes while the instant pot is off. Then release the rest of the steam and the rice is done.
Next add rice vinegar, sugar and salt into a glass pyrex cup. Microwave for 30 seconds and mix until sugar is dissolved.
Once the rice is done, mix the rice vinegar mixture, sesame seeds, sesame oil and kombu bonito mixture into the rice. Using a cutting motion with your wooden spoon, fold in those ingredients gently.
Now it's time to plate. What I like to do is place the rice mixture in a bowl and give it a firm press. I then turn it upside down and make a nice rice mould. You can use a round or square bowl to do this.
Next place the sliced avocado on the side of the rice. Then reheat the egg by placing it in hot water for 1 minute to warm. Add the egg on top of rice and garnish with some togarashi. Finally top with some sliced green onions and serve.
I love a delicious savory dish for breakfast from time to time. This dish is packed full of flavor and is very filling. It also has great nutritional value and will keep you full all day long. This recipe is versatile like most of my other recipes. You can also mix a fried egg to the rice itself or add a protein like tofu or chicken. You can also add some chili oil if you want to spice things up. If you wanna be a fatty top it with some kewpie mayo and eel sauce to add even more flavor and fat. I hope you love this recipe as much as I do.
Happy Cooking!
Check out this recipe on youtube!
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