‘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, an island in Tokyo where it was first made in the Edo period.
Seaweed ‘Tsukudani’ can be made with Kombu (Kelp) or Wakame. 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!’
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 simmer until jelly-like texture is achieved.
- Serve with freshly cooked fluffy hot rice.
How long can this recipe be kept for in the fridge? Wondering if I should make a bigger batch & keep it. Would love to hear from you, thanks!
I make a big batch, like 10 recipes. It helps to toast the nori sheets lightly in a toaster oven or oven and then crumble and shred the nori. After the nori tsukudani cooks, I put the tsukudani in mason jars and seal the jars. The shelf life is over one year.
The shelf life is over one year? That’s amazing. I will cook a larger batch next time.
Hi Jamie. I wouldn’t store it in the fridge more than 1 week. However, you can make a large batch. Divide into some portions and freeze. Then, you simply warm it when you want to eat it. It won’t take long if you have a microwave.
I sealed the jars and it has a shelf life of one year. After the jar is opened it should be refridgerated.
That’s brilliant, thanks Hiroko! sorry for getting your name wrong in the earlier post.
I made this nori tsukudani & kombu tsukudani with leftover kombu from making dashi stock, brilliant recipes! Thank you!
Well done, Jaime. Using leftover Kombu for Tsukudani is excellent idea.
Ahaha, I didn’t notice it. My eyesight…
Thank you for this recipe. So happy to be able to make it myself. I love Gohandesuyo 🙂
Thanks, Dabi. Do you know you can make similar food using Wakame or Kombu? Find them by search with the key word ‘Tsukudani’.
Mother was from Sasebo and in her effort to raise us as American children, we were given limited exposure to Japanese foods. BUT THIS and tsukudani made with perch or blue gill I remember fondly! I had to try your recipe and it brought back tearful memories. Thank you so very much! So much better tasting (and less expensive) than the jarred products you can buy. Thank you for sharing this.
Thank you, Tina, for your lovely message. I often receive similar messages like yours from people whose mother was from Japan. Several years ago I stared to write down my recipe for my children, so that they would be able to cook what I was cooking for them. Your message actually moved me to tears. I am so happy that I have written down these recipes.
Hello Hiroko, I came back to tell you that I am now doing what you did -am making a scrapbook of my favorite recipes for my two daughters and just added yours to it today. Complete with a link and screen print! I haven’t been buying seasoned nori at the store since I started making this, but I can’t find it at the store anymore so I am even more grateful that you thought to share your recipe! Much happiness to you in return!!
Tina, your comment made me very happy today. Just thinking of someone who lives in the US making this ‘Tsukudani’ and her kitchen filled with the smell of it makes me thrilled.