ﾂ債ｩ窶｢z (Kombu) question

[stefano]

Over the summer, I used kombu to make dashi for adding to my kaeshi in making soba tsuyu.
My recipie instructed me to save my kombu after I had made ﾋ?ｪ窶敕 ﾂ出ﾂ汁 and 窶愿ｱ窶敕板出ﾂ汁ﾂ (ichiban and niban dashi). The kombu was to be saved for "other uses in cooking". The book, however, has never mentioned what to use it for.
So, anyone here have experience in using kombu after the secound brew of stock? 窶禿懌?佚娯?督ｳ窶堋｢ (Mottainai) is the phrase, I believe? Waist not want not.
Cheers!
Stephano
p.s. feel free to help with cooking advice or language advice

 

[undrentide]

You can cut the konbu into fine shred, and cook it with shoyu (soy sauce), sake, mirin (can be replaced by sugar) to make "tsukudani".

Japan konbu associates (I did not know there's associates until now!) shows some recipe for the konbu used for dashi. I haven't got enough time to translate them all, so just the name of the dishes:

窶啀ﾅｽﾂｩ窶ｰﾃ?青ｻ窶ｰ窶督債ｩ窶｢z home made salty knobu
窶啣ﾂ債ｩ窶｢z窶堙娯?凖焦ｽﾃ konbu tsukudani
窶啌ﾂ債ｩ窶｢z窶堙娯?堙凪?堙ｨ窶堋ｩ窶堋ｯ konbu topping
窶售ﾂ債ｩ窶｢z窶堙??佚･窶慊､窶堙固ｽﾃ鞘?｢ﾂｨ cooked konbu with soy beans
And some more like misozuke konbu (konbu in miso), amegake (candied konbu), konbu chips...
だしを取った後の昆布活用法｜こんぶネット（日本昆布協会）

 

[Numark]

I can't imagine it has much flavor left... unless you wanted to try and make a sanban dashi!

I suppose you could try and make tsukudani with it... but again, at this point does it even have any flavor?

hah udrentide beat me to it by 1 second

 

[stefano]

undrentide thank you very much!

Tonight I am making dashi by soaking kombu in water overnight. I will look through these and try some out tomorrow.

ｍ（．＿．）ｍアリガト