Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Dinnertime Seaweed Tsukudani. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Dinnertime Seaweed Tsukudani Recipe. Drain excess water from kombu seaweed leftover from making dashi stock. • Tsukudani is usually seafood or seaweed strongly flavored with Soy Sauce. In Japan, the most commonly known Nori Tsukudani is in jars you can buy at grocery stores.
You can have Dinnertime Seaweed Tsukudani using 7 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Dinnertime Seaweed Tsukudani
- Prepare 5 of Nori seaweed.
- You need 2 tbsp of Soy sauce.
- It’s 1 tbsp of Sugar.
- Make ready 1 tbsp of Mirin.
- It’s 2 tbsp of Sake.
- Take 1 of to 2 Dried shiitake mushrooms.
- Prepare 50 ml of The soaking liquid from the dried shiitake mushrooms.
High osmotic pressure preserves the ingredients.NORI TSUKUDANI WASABI is easy to prepare.Put the contents in the pack into a small bowl, stir it well and enjoy!This sweet-salty seaweed condiment is terrific atop rice or noodles, sprinkled over salads, or served alongside fish.
Dinnertime Seaweed Tsukudani instructions
- Use 5 sheets of stale nori seaweed. You can use fresh crispy nori of course..
- Rip the nori sheets up in a bowl. Add about 200 ml of water, and leave it to soak for more than 20 minutes. Stir occasionally..
- In the meantime, slice the reconstituted dried shiitake mushrooms. Cut the stems off and slice the caps thinly. Cut the hard end off the stems and slice them up too..
- After 25 minutes the nori looks like this. When it has disintegrated completely into a paste, it's good to go..
- Drain into a sieve..
- Transfer to a pan and add all the flavoring ingredients. Cook over medium heat. When it comes to a boil lower the heat..
- Simmer gently until there's no moisture left in the pan for about 20 minutes.
- Tilt the pan; when there's about 1 tablespoon of liquid left in the pan, turn the heat up to high and mix to evaporate that moisture and dry out the nori a little. Be careful not to let it burn..
- When there's almost no moisture left it's done. Store in a jar that's been sterilized in boiling water. Refrigerate when cool..
- To make your own dried shiitake mushrooms, see
https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce.
Tsukudani of Seaweed is Topping of Food boiled in soy sauce.We eat Tsukudani with Rice normally. 【Other Video】 Salmon & Tuna sushi.Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.
Kombu Seaweed Salad (Tsukudani). 茶葉蛋 Tea Eggs.Teriyaki Pork Chops with Apple Chutney.TUKUDANI is a preserved food made with.Japanese Tsukudani, Seasoned Seaweed from Domoto Foods Co., Ltd, a Manufacturer, Retailer from Japan.Authentic seaweed Tsukudani of Momoya's original Brand Edo style traditionally made tsukudani with selected Nori seaweed and soy sauce.
