Kobu Tsukudani

Gently wipe any white powder from the surface of the Kombu with a damp cloth, then rehydrate the Kombu in 200 grams of Water for at least 30 minutes until softened.

Remove the rehydrated Kombu from the Water, reserving the soaking liquid. Cut the Kombu into thin strips, approximately 0.5 cm wide and 4-5 cm long.

In a medium saucepan, combine the reserved soaking liquid, Koikuchi soy sauce, Mirin, Sake, and Sugar. Bring the liquid to a gentle simmer over medium heat.