Tsukudani KELP
Guaranteed to able to finish the rice only with this dish!
このレシピの生い立ち
It’s typical preserved food in Japan. You can keep it in the bin up to for 4~5 days.
Tsukudani KELP
Guaranteed to able to finish the rice only with this dish!
このレシピの生い立ち
It’s typical preserved food in Japan. You can keep it in the bin up to for 4~5 days.
アプリでひらく作り方
- 1
This time I used the kelp I used for miso soup.
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- 2
Each sizes of the kelps are as large as hands.
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- 3
Cut the kelps into small pieces.
- 4
Place the kelps into the small pot, pour water to cover
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- 5
Add sake and vinegar, let it boils and keep it for 15minutes
- 6
Once 15mins have passed, add soy source, mirin, sugar
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- 7
Reduce the heat to medium, let the liquid evaporate.
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- 8
It would take probably 25mins.
- 9
Add the sesame seeds at the end, mix well and ready to serve
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- 10
Enjoy!
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コツ・ポイント
=TIPs=
The more you put mirin, sweeter it can be. Depends on the sweetness you like, change the amount of its.
つくれぽ
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