![Tsukudani - Sweet and Savory Seaweed Condiment](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/tsukudani-sweet-and-savory-seaweed-condiment--d7fb7667-4712-4818-a715-1e5bc48d36e7.png)
Recipe
Tsukudani - Sweet and Savory Seaweed Condiment
Umami Delight: Tsukudani - A Flavorful Seaweed Infusion
4.6 out of 5
Tsukudani is a traditional Japanese condiment that originated in Tsukuda, Tokyo. It is a sweet and savory seaweed dish that is simmered in soy sauce, mirin, and sugar. Tsukudani is known for its intense umami flavor and is commonly used as a topping for rice, noodles, or enjoyed as a side dish.
Metadata
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
Soy
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
-
100g (3.5 oz) kombu or wakame seaweed 100g (3.5 oz) kombu or wakame seaweed
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1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
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1 cup (240ml) mirin 1 cup (240ml) mirin
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1 small piece of ginger, sliced (optional) 1 small piece of ginger, sliced (optional)
Nutrition
- Calories (kcal / KJ): 120 kcal / 502 KJ
- Fat (total, saturated): 0g, 0g
- Carbohydrates (total, sugars): 28g, 24g
- Protein: 2g
- Fiber: 1g
- Salt: 6g
Preparation
-
1.Rinse the seaweed under cold water to remove any impurities. Cut the seaweed into small, bite-sized pieces.
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2.In a saucepan, combine the soy sauce, mirin, sugar, and ginger (if using). Stir until the sugar has dissolved.
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3.Add the seaweed to the saucepan and bring the mixture to a boil over medium heat.
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4.Reduce the heat to low and simmer for about 30 minutes, or until the seaweed becomes tender and the sauce thickens.
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5.Remove the ginger slices (if used) and let the Tsukudani cool to room temperature.
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6.Transfer the Tsukudani to a clean, airtight container and store it in the refrigerator for up to two weeks.
Treat your ingredients with care...
- Seaweed — Ensure that the seaweed is properly rinsed to remove any sand or debris. Cut it into small pieces for easier cooking and eating.
- Ginger — Adding ginger slices enhances the flavor of the Tsukudani. Adjust the amount according to your preference for a subtle or stronger ginger taste.
Tips & Tricks
- For a spicier kick, add a pinch of red pepper flakes or a few drops of chili oil to the Tsukudani while simmering.
- Experiment with different types of seaweed to discover unique flavors and textures.
- Adjust the sweetness by adding more or less sugar according to your taste preference.
- Use Tsukudani as a topping for sushi rolls or as a filling for omelets for an extra burst of flavor.
- Make a larger batch of Tsukudani and store it in small jars to give as homemade gifts.
Serving advice
Serve Tsukudani as a condiment alongside steamed rice, noodles, or onigiri. It can also be enjoyed as a side dish or used as a flavor enhancer in various Japanese dishes.
Presentation advice
Transfer the Tsukudani to a small, decorative bowl or jar to showcase its glossy appearance. Garnish with a sprinkle of sesame seeds or finely chopped green onions for an added visual appeal.
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