Tsukudani commonly refers to seafood, meat, vegetables, or seaweed simmered in soy sauce, sugar, and mirin. It’s usually eaten with steamed rice as a flavoring agent.
Tsukudani commonly refers to seafood, meat, vegetables, or seaweed simmered in soy sauce, sugar, and mirin. It’s usually eaten with steamed rice as a flavoring agent.
You can keep the tsukudani in the refrigerator for 2-3 weeks or seal it with the canning method for months.
If you want to make this recipe from scratch, you need 15-20g dried kombu, soaked overnight. You can then use the soaked water as a replacement for dashi.
Heat food in sealed jars until the food is hot enough to destroy spoilage organisms.
Cooking Instructions
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Step 1
Cut the
Kombu (2/3 cup)
into 1-2mm thin strips. If the kombu strips are slimy, you can rinse them in hot water.
Step 2
Remove the seeds and finely mince the
Dried Red Chili Pepper (1)
.
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