Easy Homemade Dinnertime Seaweed Tsukudani Recipe

Easy Homemade Dinnertime Seaweed Tsukudani Recipe

Easy Homemade Dinnertime Seaweed Tsukudani Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Dinnertime Seaweed Tsukudani here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Dinnertime Seaweed Tsukudani is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Dinnertime Seaweed Tsukudani is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Dinnertime Seaweed Tsukudani Recipe

  1. 5 Nori seaweed
  2. 2 tbsp Soy sauce
  3. 1 tbsp Sugar
  4. 1 tbsp Mirin
  5. 2 tbsp Sake
  6. 1 to 2 Dried shiitake mushrooms
  7. 50 ml The soaking liquid from the dried shiitake mushrooms

How To Make Easy Homemade Dinnertime Seaweed Tsukudani Recipe

  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.

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