Transform your leftover kombu into an incredible Japanese rice ball filling! In this video, I'll show you how to make umami-packed Kombu Tsukudani Onigiri in just 50 minutes. Hit subscribe if you love discovering authentic Japanese recipes that combine tradition with practical, waste-free cooking!

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📌 RECIPE DETAILS:
⏰ Time: 50 mins
👥 Servings: 6 rice balls
🥕 Ingredients:
- 50 g rehydrated kombu (kelp)
- 500 ml water
- 2 tbsp sake
- 1 tsp rice vinegar
- 1 tbsp light brown sugar
- 1 tbsp mirin
- 2 tbsp soy sauce
- ½ tbsp white sesame seeds

FOR MAKING THE ONIGIRI
- 600 g cooked Japanese short-grain rice
- 2 tsp salt
- 6 pieces sushi nori seaweeds cut to rice ball size, 1 sheet of sushi nori will be enough for approx 4 onigiri

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⏱ TIMESTAMPS
0:00 Intro
0:13 Prep Leftover Kombu
0:48 Make Tsukudani (Simmered Kelp)
2:18 Shape Perfect Onigiri
3:53 Final Result

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

#japaneserecipe #onigiri #riceballs #kombu

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