Tsukudani 佃煮 recipe with dried nori seaweed
Make a delicious nori seaweed tsukudani for an appetizer or as a side dish with Japanese white rice.
Equipment
- Casserole
- Japanese chopsticks
Ingredients
- 10 grilled Nori seaweed leaves for sushi
- 400 ml dashi
- 50 ml shoyu soy sauce
- 50 ml saké
- 2 tbsp mirin
Instructions
- Heat your dashi in a saucepan over medium heat.
- Tear your nori leaves into small pieces and add them to the pan containing the dashi. Stir with Japanese chopsticks for 5 minutes.
- When the nori leaves become thick, add the soy sauce, sake and mirin.
- Then lower the heat to low and cook until there is almost no liquid left.
- The tsukudani is ready, and can be stored in a glass jar in the refrigerator. However, let it cool down before storing it.
