Tsukudani (sushi nori boiled in soy sauce)
Tsukudani (sushi nori boiled in soy sauce)

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, tsukudani (sushi nori boiled in soy sauce). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Find Deals on Tsukudani Nori in Baking Supplies on Amazon. 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.

Tsukudani (sushi nori boiled in soy sauce) is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Tsukudani (sushi nori boiled in soy sauce) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook tsukudani (sushi nori boiled in soy sauce) using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Tsukudani (sushi nori boiled in soy sauce):
  1. Prepare 5 sushi nori
  2. Get 1 tbsp soy sauce
  3. Get 1 tbsp sake
  4. Prepare 1/2 tbsp mirin
  5. Make ready 1 tbsp honey
  6. Prepare 1/2 tsp Japanese soup (dashi) stock powder
  7. Prepare 1 cup water

Seaweed 'Tsukudani' can be made with Kombu (kelp) or Wakame Seaweeds. Nori 'Tsukudani' 'Tsukudani' is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Its name originates from Tsukuda-jima, an island in Tokyo where it was first made in the Edo period. Seaweed 'Tsukudani' can be made with Kombu (kelp) or Wakame Seaweeds.

Instructions to make Tsukudani (sushi nori boiled in soy sauce):
  1. 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.
  2. 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.)
  3. Serve on top of cooked rice!!
  4. FYI : Japanese dashi stock powder - I love this brand “Kayanoya”, available online. https://usa.kayanoya.com/kayanoya-original-dashi-stock-powder.html

Its name originates from Tsukuda-jima, an island in Tokyo where it was first made in the Edo period. Seaweed 'Tsukudani' can be made with Kombu (kelp) or Wakame Seaweeds. Tsukudani are simmered Japanese dishes flavored with soy sauce based soup. Leftover kombu from making dashi can be used to make this side dish. Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.

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