Konbu no tsukukani (pickled seaweed)
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Recipe by: meralda
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 pk Konbu 1/4 c Vinegar
1/2 c Sugar 1/2 ts Gourmet powder
6 c Water 2 1/2 c Shoyu
1 tb Ginger
1. Wash Konbu and drain. Boil with water and vinegar and cook until
soft, approximately 2 hours.
2. Add sugar, ginger, shoyu, and cook until liquid is almost
absorbed. Stir often to prevent sticking to pan.
3. Add gourmet powder. Chill and serve.
From: Sukiyaki, The Art of Japanese Cooking and Hospitality
Shared By: Pat Stockett
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