Kombu is Thick sea weed beside Nori.You can buy fine cut kon(m)b or flat large konbu that can be cut in bite size.You may adjust shooyu,sugar,vinegar amount of your own.If you make this recipe taste very strong bold that become Tukuda-ni.Tokyo style.
- 3.5oz konbu 1cup shooyu 3\4cup sugar 1\4cup vinegar 1-2tsp red pepper or sansho spice.1gal water.
- Konbu can be cut in any bite size and style.I like thin cut commercial pack.that is the most economical way to get Konbu sea weed.
- put sea weed into the water then to boiling.reduce the flame to simmer.make the top of the cooking pan crack open let escape extra moisture out to reduce the water level in half.This takes 2 to 3 hours slow cooking.
- After reducing water level by cooking long.put other ingredients in to the pan. start cooking again on simmering gentle flame.for one hour.
- check tenderness of the sea weed and taste to adjust to your own.