Tsukudani (sushi nori boiled in soy sauce). Tear and add Nori to Dashi in a pot. When the Nori becomes thick, add Soy Sauce, Sake, and Mirin. TUKUDANI is a preserved food made with soy sauce.
Once you start making Japanese dishes, you will realize you are left with used kombu from making homemade dashi (Japanese soup stock), Mentsuyu (noodle. NORI TSUKUDANI WASABI is easy to prepare. Put the contents in the pack into a small bowl, stir it well and enjoy! This Tasty Tsukudani (sushi nori boiled in soy sauce) using 7 simple ingredients and 4 simple steps. Follow these simple steps to cook it.
Ingredients of Tsukudani (sushi nori boiled in soy sauce)
- Prepare 5 of sushi nori.
- You need 1 tbsp of soy sauce.
- You need 1 tbsp of sake.
- It’s 1/2 tbsp of mirin.
- Prepare 1 tbsp of honey.
- You need 1/2 tsp of Japanese soup (dashi) stock powder.
- It’s 1 cup of water.
Tasty and good for rice Seasoned seaweed paste and soy sauce to be eaten with hot Japanese rice. A strong, salty, konbu flavor, it can be added to different dishes such as sushi. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients.
Tsukudani (sushi nori boiled in soy sauce) step by step
- Tear sushi nori in small pieces. (As small as possible) Add water into a pot and teared nori. Leave for a half hour until nori gets soft..
- Add soy sauce, sake, mirin, honey and soup stock powder into the same pot and start heating. Once boiled, lower heat to low. Cook until boiled down. (I cooked for approx.30 mins.).
- Serve on top of cooked rice!!.
- FYI : Japanese dashi stock powder – I love this brand “Kayanoya”, available online. https://usa.kayanoya.com/kayanoya-original-dashi-stock-powder.html.
Our product: delicious Tsukudani ajisuku Kanpyo for sushi. Tsukudani is a Japanese cooking preparation technique where ingredients are simmered in a rich and flavorful mixture of soy sauce, dashi, mirin and sugar. Tsukudani kombu (a type of seaweed) is a popular addition to rice dishes and salads in Japan, and can be used in inarizushi. Roasted seaweed ideal for preparing sushi. Also tastes great torn into strips as a garnish on top of salads.