Dinnertime Seaweed Tsukudani
Some time ago I let a lot of nori seaweed get stale so I tried making nori no tsukudani with them. The results were surprisingly tasty, so after some trial and error I got to this recipe!
Amazingly easy and delicious.
Since it's lightly flavored to highlight the natural flavor of the nori, you can eat a lot of it! Lower in salt than usual too! Recipe by Cooking S Papa
Dinnertime Seaweed Tsukudani
Some time ago I let a lot of nori seaweed get stale so I tried making nori no tsukudani with them. The results were surprisingly tasty, so after some trial and error I got to this recipe!
Amazingly easy and delicious.
Since it's lightly flavored to highlight the natural flavor of the nori, you can eat a lot of it! Lower in salt than usual too! Recipe by Cooking S Papa
Cooking Instructions
- 1
Use 5 sheets of stale nori seaweed. You can use fresh crispy nori of course.
- 2
Rip the nori sheets up in a bowl. Add about 200 ml of water, and leave it to soak for more than 20 minutes. Stir occasionally.
- 3
In the meantime, slice the reconstituted dried shiitake mushrooms. Cut the stems off and slice the caps thinly. Cut the hard end off the stems and slice them up too.
- 4
After 25 minutes the nori looks like this. When it has disintegrated completely into a paste, it's good to go.
- 5
Drain into a sieve.
- 6
Transfer to a pan and add all the flavoring ingredients. Cook over medium heat. When it comes to a boil lower the heat.
- 7
Simmer gently until there's no moisture left in the pan for about 20 minutes
- 8
Tilt the pan; when there's about 1 tablespoon of liquid left in the pan, turn the heat up to high and mix to evaporate that moisture and dry out the nori a little. Be careful not to let it burn.
- 9
When there's almost no moisture left it's done. Store in a jar that's been sterilized in boiling water. Refrigerate when cool.
- 10
To make your own dried shiitake mushrooms, see
https://cookpad.wasmer.app/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
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