Konbu No Tsukukani (pickled Seaweed) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Konbu,
1/2 cup: Sugar,
6 cup: Water,
1 tbsp: Ginger,
1/4 cup: Vinegar,
1/2 tsp: Gourmet powder,
2 1/2 cup: Shoyu,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp