Konbu No Tsukukani (Pickled Seaweed)

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Title: Konbu No Tsukukani (Pickled Seaweed)
Yield: 6 Servings
Categories: Japanese, Condiment


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

Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini