‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Its name originates from Tsukuda-jima, the island in Tokyo where it was first made in the Edo period.
Seaweed Tsukudani can be made with Kombu (kelp) or Wakame Seaweeds. But Nori Tsukudani is probably the most popular because of one famous product produced by a company called ‘Momoya’. It’s call ‘Gohan desuyo’ that can be translated ‘Dinner’s ready!’
Enough for 4 Servings
Nori Sheets 4 *tear into small pieces
Dashi Stock 1/2 cup
Sugar 1 tablespoon
Soy Sauce 2 tablespoons
Mirin or Sake 1 tablespoon
Place all ingredients in a small saucepan.
Carefully bring to a boil, then reduce to a simmer until jelly-like texture is achieved.
Serve with freshly cooked fluffy hot rice.