Without fail recipe ultimate Dinnertime Seaweed Tsukudani easy, delicious, practical.
Good Evening every body, at this time you get present recipe Dinnertime Seaweed Tsukudani with 7 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 10 stages of easy cooking Dinnertime Seaweed Tsukudani.
Ingredients for Dinnertime Seaweed Tsukudani
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Needed 5 : Nori seaweed.
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Needed 2 tbsp : Soy sauce.
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Prepare 1 tbsp : Sugar.
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Needed 1 tbsp : Mirin.
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Needed 2 tbsp : Sake.
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Needed 1 : to 2 Dried shiitake mushrooms.
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Needed 50 ml : The soaking liquid from the dried shiitake mushrooms.
If all ingredients Dinnertime Seaweed Tsukudani it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Dinnertime Seaweed Tsukudani
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Use 5 sheets of stale nori seaweed. You can use fresh crispy nori of course..
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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..
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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..
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After 25 minutes the nori looks like this. When it has disintegrated completely into a paste, it's good to go..
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Drain into a sieve..
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Transfer to a pan and add all the flavoring ingredients. Cook over medium heat. When it comes to a boil lower the heat..
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Simmer gently until there's no moisture left in the pan for about 20 minutes.
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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..
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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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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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