Konbu no tsukukani (pickled seaweed)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Konbu |
| ½ | cup | Sugar |
| 6 | cups | Water |
| 1 | tablespoon | Ginger |
| ¼ | cup | Vinegar |
| ½ | teaspoon | Gourmet powder |
| 2½ | 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