60gsecond-use kombui.e. kombu that’s already been used to make dashi
5gwaterjust enough to cover the kombu
5gkatsuobushiif making okaka kombu
60mLsoy sauce
2tsprice vinegar
Instructions
Cut the kombu into 2cm squares.
Put all the ingredients (except the katsuobushi) in a saucepan and cook for 30 minutes over medium-low, until the liquid has almost completely evaporated.
If making okaka kombu, grind the katsuobushi into almost powder consistency, then mix in with the kombu tsukudani.