Directions:
- Wash the kelp very well. You can put it in a colander within a bowl and swish it around under running water. Lots of sand and maybe even some small pebbles will come out, so rinse it as many times as it takes.
- Cut the washed kelp with scissors into pieces about 1-2 inches long and transfer it to a pot.
- Add in all the remaining ingredients. Bring to a low boil and reduce to simmer
- Continue to simmer and stir the pot often.
- It will take several hours, but it is important to simmer slowly. The kelp will gradually get darker and darker. You will know it is done when there is no more liquid in the pot and the kelp has become shiny and sticky.
You can use this kombu no tsukudani in onigiri, or simply as a topping on a bowl of rice. If you're looking to make the Abokichi classic chili and kelp, you'll need a jar of OKAZU too.