Maitake Mushrooms and Nori Seaweed Tsukudani

Name: Maitake Mushrooms and Nori Seaweed Tsukudani
Yield: 4 servings
Cuisine: American
Ingredients: 5 Nori seaweed; 2 packs Maitake mushrooms; 1 dash White sesame seeds; 100 ml ● Water; 100 ml ● Mirin; 1 tsp ● Dashi stock granules; 3 tbsp ● Soy sauce; 1 tbsp ● Sugar; 1 dash ● Salt

cookpad.japan @cookpad_jp

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 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

cookpad.japan @cookpad_jp

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 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

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Ingredients

4 servings

5Nori seaweed
2packs Maitake mushrooms
1 dashWhite sesame seeds
100 ml● Water
100 ml● Mirin
1 tsp● Dashi stock granules
3 tbsp● Soy sauce
1 tbsp● Sugar
1 dash● Salt

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Steps

1

Remove the stem ends of the maitake mushrooms, and shred thinly. Add the ● ingredients, finely torn nori seaweed, and mushrooms into a pot, and cook over medium heat.
2

Cook and mix with a spatula. When the sauce has nearly evaporated, transfer to a plate, sprinkle with white sesame seeds and it's done.
3

Top over rice.