Tsukudani (sushi nori boiled in soy sauce). 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. Tsukudani is usually seafood or seaweed strongly flavored with Soy Sauce.
High osmotic pressure preserves the ingredients. Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of tsukudani are sold. You can have Tsukudani (sushi nori boiled in soy sauce) using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Tsukudani (sushi nori boiled in soy sauce)
- It’s 5 of sushi nori.
- Prepare 1 tbsp of soy sauce.
- It’s 1 tbsp of sake.
- Prepare 1/2 tbsp of mirin.
- It’s 1 tbsp of honey.
- You need 1/2 tsp of Japanese soup (dashi) stock powder.
- You need 1 cup of water.
Tsukudani (佃煮) is seafood/fish, shellfish, meat, seaweed, or vegetable that has been simmered in sweet and savory sauce (typically with soy sauce, sugar, mirin) for a long time. It usually has an intensely sweet and savory flavor, which helps preserve the ingredients. TUKUDANI is a preserved food made with soy sauce. Now there are TSUKUDANI production areas in Japan.
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.
Shodoshima is a production area of soy sauce, and a lot of Tsukudani is made. NORI TSUKUDANI WASABI is easy to prepare. Put the contents in the pack into a small bowl, stir it well and enjoy! 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.