No Tsukukani (Pickled Seaweed)|
Konbu No Tsukukani (Pickled Seaweed)
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