We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

I make this when I get a lot of shijimi clams.With shelled shellfish, it's delicious even without any broth. Recipe by Kaerunoaochan

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

This is some tsukudani I made according to my golden ratio of seasoning ingredients.This is pretty easy, so I don't really have any tips. Recipe by Naomoka

I really wanted to eat a tsukudani-style simmer, so I bought a bunch of green celery. Celery leaves are actually kind of tough and hard, so instead of eating them raw it's common to have them softened in soups or tsukudani-like simmers. Those who dislike celery have even told me that they can eat it in this dish.Don't flavor it from the start. Add after the leaves have softened a bit. You can simmer it until the juices have cooked off for a tsukudani, or enjoy as a simmer, both are delicious. Please adjust as desired. Recipe by Heartful Kitchen Rei

I grow celery. Celery leaves have perfect nutrients.I make Tsukudani, instead of throwing them away.Check the nutrients of celery leaves in my blog. "Farmer's Kitchen"http://ameblo.jp/farmers-keiko/entry-10667501518.html Recipe by FarmersK

I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more.Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru

Since it was a waste to throw out the leftovers...If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.For the recipe on making dashi, see. Recipe by EasyCook

Bought sushi nori but waited too long and got too much stale for making sushi rolls? Here is a solution! Tsukudani is one of the Japanese authentic foods.

I created this recipe as a way of consuming nori seaweed that had gotten damp.In Step 2, when cooking, check the liquid by mixing from bottom with a spatula. For 4 servings. Recipe by EnjoyKitchen

I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock. Recipe by Chokorabu

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa