‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Seaweed ‘Tsukudani’ are often made with Kombu (Kelp) OR Nori. But for me, Wakame ‘Tsukudani’ is the easiest to make.
6 tablespoons (*about 12g) Dried Wakame
1 cup Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder
1 tablespoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Toasted Sesame Seeds
- Soak Dried Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, cut into smaller pieces.
- Place Dashi Stock, Sugar, Soy Sauce and Mirin in a small saucepan, and bring to the boil. Add drained Wakame, reduce heat to medium low, and simmer until sauce is gone.
- Add Toasted Sesame Seeds and combine well. Enjoy with freshly cooked rice.
- *Note: You can add a small amount of Sesame Oil for an extra flavour. Finely chopped Spring Onion can be added as well.