Steps to Make Favorite Dinnertime Seaweed Tsukudani

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Dinnertime Seaweed Tsukudani.

Dinnertime Seaweed Tsukudani

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, dinnertime seaweed tsukudani. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Dinnertime Seaweed Tsukudani is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Dinnertime Seaweed Tsukudani is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have dinnertime seaweed tsukudani using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Dinnertime Seaweed Tsukudani:

  1. {Get of Nori seaweed.
  2. {Make ready of Soy sauce.
  3. {Prepare of Sugar.
  4. {Take of Mirin.
  5. {Prepare of Sake.
  6. {Make ready of to 2 Dried shiitake mushrooms.
  7. {Prepare of The soaking liquid from the dried shiitake mushrooms.

Steps to make Dinnertime Seaweed Tsukudani:

  1. Use 5 sheets of stale nori seaweed. You can use fresh crispy nori of course..
  2. 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..
  3. 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..
  4. After 25 minutes the nori looks like this. When it has disintegrated completely into a paste, it's good to go..
  5. Drain into a sieve..
  6. Transfer to a pan and add all the flavoring ingredients. Cook over medium heat. When it comes to a boil lower the heat..
  7. Simmer gently until there's no moisture left in the pan for about 20 minutes.
  8. 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..
  9. When there's almost no moisture left it's done. Store in a jar that's been sterilized in boiling water. Refrigerate when cool..
  10. To make your own dried shiitake mushrooms, see https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce.
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So that is going to wrap this up for this special food dinnertime seaweed tsukudani recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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