Recipe Dinnertime Seaweed Tsukudani : Delicious and Easy For You To Try

Recipe Dinnertime Seaweed Tsukudani : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Dinnertime Seaweed Tsukudani. You are currently reading Recipe Dinnertime Seaweed Tsukudani : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 5 Nori seaweed
2. 2 tbsp Soy sauce
3. 1 tbsp Sugar
4. 1 tbsp Mirin
5. 2 tbsp Sake
6. 1 to 2 Dried shiitake mushrooms
7. 50 ml The soaking liquid from the dried shiitake mushrooms

Preparation steps:

1. Use 5 sheets of stale nori seaweed. You can use fresh crispy nori of course.

   

2. Rip the nori sheets up in a bowl. Add about 200 ml of water, and leave it to soak for more than 20 minutes. Stir occasionally.

   

3. In the meantime, slice the reconstituted dried shiitake mushrooms. Cut the stems off and slice the caps thinly. Cut the hard end off the stems and slice them up too.

   

4. After 25 minutes the nori looks like this. When it has disintegrated completely into a paste, it's good to go.

   

5. Drain into a sieve.

   

6. Transfer to a pan and add all the flavoring ingredients. Cook over medium heat. When it comes to a boil lower the heat.

   

7. Simmer gently until there's no moisture left in the pan for about 20 minutes

   

8. Tilt the pan; when there's about 1 tablespoon of liquid left in the pan, turn the heat up to high and mix to evaporate that moisture and dry out the nori a little. Be careful not to let it burn.

   

9. When there's almost no moisture left it's done. Store in a jar that's been sterilized in boiling water. Refrigerate when cool.

   

10. To make your own dried shiitake mushrooms, see

    https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce

    

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