Konbu no tsukukani (pickled seaweed)
Last updated 6/12/2012 12:46:23 AM. Recipe ID 6631. Report a problem with this recipe.
Title: Konbu no tsukukani (pickled seaweed)
Categories: Japanese, Condiment
Yield: 6 Servings
1 pk Konbu
1/2 c Sugar
6 c Water
1 tb Ginger
1/4 c Vinegar
1/2 ts Gourmet powder
2 1/2 c Shoyu
1. Wash Konbu and drain. Boil with water and vinegar and cook until
soft, approximately 2 hours.
2. Add sugar, ginger, shoyu, and cook until liquid is almost
absorbed. Stir often to prevent sticking to pan.
3. Add gourmet powder. Chill and serve.
From: Sukiyaki, The Art of Japanese Cooking and Hospitality
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