I made this because I was given lots of wood ear mushroom as a gift.This was a recipe that I saw in a book called "Healthy Macrobiotic Recipes", and I decided to try it out. The original recipe didn't use any sugar or mirin, but I thought that it was a bit salty, so I tried adding mirin! This made it slightly sweet, so you can add a little more sugar if you'd like, and I think that it would still taste good.Be careful of the black sesame seeds popping when frying them! For serving 2. Recipe by Gomeko

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

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

I referred to"Try this with somen noodles King oyster and shimeji mushroom tsukudani" to create this recipe, but the new-harvest ginger's hot spiciness was too strong, so I added lots of sugar to change the flavor.Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer. For using a pressure cooker. Recipe by Hokkori-no

This is a handy menu item. These are delicious, plump, soft, and full of umami.I made a beef version of this recipe!. Recipe by Hanamaruranchi

I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.Keeps in the refrigerator up to 5 days. Recipe by Chokorabu

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

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

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

Nori seaweed tsukudani is usually eaten on top of rice or spread on toast. I thought it would go well with pasta, so I tried it! I'm pretty into this right now.You can mix in the grated cheese together with the ingredients, but mixing it in afterwards gives it more presence. If you like cheese, you can further top the pasta with more cheese, which is also delicious.This uses a fair amount of nori seaweed tsukudani, so if you prefer it lighter, adjust to your preference. Recipe by Poppopepe

These are perfect as space fillers for obento.They're also time saving, since they can be made in advance.It will keep in the refrigerator for about 5 days. Recipe by Sugicchi