Konbu No Tsukukani (Pickled Seaweed)

Title:
Konbu No Tsukukani (Pickled Seaweed)

Yield:
6 Servings

Categories:
Japanese,
Condiment




Ingredients:





     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