Tsukudani - Sweet and Savory Seaweed Condiment

Ingredients

• 100g (3.5 oz) kombu or wakame seaweed 100g (3.5 oz) kombu or wakame seaweed
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1 cup (240ml) mirin 1 cup (240ml) mirin
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 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. 1.
   Rinse the seaweed under cold water to remove any impurities. Cut the seaweed into small, bite-sized pieces.
2. 2.
   In a saucepan, combine the soy sauce, mirin, sugar, and ginger (if using). Stir until the sugar has dissolved.
3. 3.
   Add the seaweed to the saucepan and bring the mixture to a boil over medium heat.
4. 4.
   Reduce the heat to low and simmer for about 30 minutes, or until the seaweed becomes tender and the sauce thickens.
5. 5.
   Remove the ginger slices (if used) and let the Tsukudani cool to room temperature.
6. 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.