‘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!’
Ingredients
Nori Sheets 4 *tear into small pieces
Dashi Stock 1/2 cup
Sugar 1 tablespoon
Soy Sauce 2 tablespoons
Mirin or Sake 1 tablespoon
Method
- 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.
Comments
Jaime
31/03/2021
Hi Hiroto,
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!
Hiroko
31/03/2021
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.
Anonymous
31/03/2021
That’s brilliant, thanks Hiroko! sorry for getting your name wrong in the earlier post.
Jaime
6/04/2021
I made this nori tsukudani & kombu tsukudani with leftover kombu from making dashi stock, brilliant recipes! Thank you!
Hiroko
7/04/2021
Well done, Jaime. Using leftover Kombu for Tsukudani is excellent idea.
Hiroko
31/03/2021
Ahaha, I didn’t notice it. My eyesight…
Debi Chapman
30/01/2021
Thank you for this recipe. So happy to be able to make it myself. I love Gohandesuyo 🙂
Hiroko
30/01/2021
Thanks, Dabi. Do you know you can make similar food using Wakame or Kombu? Find them by search with the key word ‘Tsukudani’.
Tina
21/09/2020
Thank you!
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.
Hiroko
21/09/2020
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.