[Super Easy] You won't be able to stop eating! A recipe guide for homemade seaweed tsukudani
table of contents
Introduction
That nostalgic taste that is served at the dinner table. Did you know that nori tsukudani, an indispensable accompaniment to rice, can actually be easily made at home?
This time, we will introduce you to a homemade recipe for seaweed tsukudani that you can enjoy at home.
Nori is not only delicious, but it is also rich in protein, vitamins, and dietary fiber, making it an extremely nutritious food.
By making it into tsukudani, it can be enjoyed not only as a hot accompaniment to rice, but also as a filling for onigiri rice balls or as a snack to go with alcohol.
Homemade nori tsukudani is different from store-bought seaweed in that you can season it to your liking.
How to make seaweed tsukudani
material
- Roasted seaweed: 5 whole sheets
- Stock and water: 150ml
・Japanese style granulated soup stock: 1 teaspoon - Soy sauce: 1 tablespoon
- Mirin: 1 tablespoon
- Sugar: 1 tbsp
- (Optional) Sake: 1 tablespoon
- (Optional) Sesame seeds: as needed
- (Optional) Chili pepper or chili pepper: a little
How to make it
Prepare the ingredients
・Tear the seaweed into small pieces.
・Mix water and stock granules to make stock.
-Measure out the seasonings (soy sauce, mirin, sugar).
Boil down
- Add dashi, soy sauce, mirin, sugar, and sake (optional) to a pot and heat over medium heat.
- Once boiling, reduce heat to low and simmer slightly to evaporate the alcohol.
- Add the finely torn seaweed and soften over low heat. Mix until the flavors are evenly distributed.
- Stir and fry on low heat for about 10 minutes while stirring to prevent burning. Simmer until the liquid is reduced and the mixture becomes glossy.
Finishing touch : Turn off the heat and mix in sesame seeds, shichimi pepper, etc. (if desired).
・Let it cool, then transfer it to a clean storage container and store it in the refrigerator.
Three points to avoid failure
Tip 1: The golden rule when it comes to seasonings is "a little at a time"!
The key to flavoring nori tsukudani is condiments such as soy sauce and mirin.
The key is to add the seasonings little by little rather than all at once, tasting as you go.
If you feel it's a little too thin, you can add more a little at a time to adjust the flavor to your liking.
Considering that it will be eaten with rice, we recommend a strong seasoning, but if you are concerned about salt, you can adjust the amount a little less.
Tip 2: Cook slowly over low heat. The most important thing to pay attention to when making nori tsukudani is the heat.
If you heat it too quickly over high heat, it will burn in no time, ruining the flavor.
The key to preventing the seaweed from burning and bringing out its full flavor is to simmer it slowly over low heat. If it burns, it will affect the overall flavor, so keep stirring to prevent it from burning.
If it starts to burn, reduce the heat or remove the pan from the heat.
Tip 3: Store in the refrigerator! Tips for preserving the flavor for longer <br>You've taken the time to make your nori tsukudani, so you want it to last and taste good for a long time.
The key to storage is to always keep it in the refrigerator.
Storing it in an airtight container will help preserve the flavor and keep it delicious for about a week.
It can also be frozen, but be careful as the texture may change when thawed.
summary
Homemade nori tsukudani is not only delicious, but also has many health benefits.
As the saying goes, "On days when you can't eat vegetables, eat seaweed instead," seaweed is rich in vitamins and minerals and is a reliable food that supports beauty and health.
What's more, it's very simple to make! Just put the ingredients in a pot and boil, and it's ready in no time.
One of the great things about making it yourself is that you can adjust the seasoning to your liking, such as reducing the salt or making it more spicy for a more adult taste.
Furthermore, adding dried sardines or bonito flakes will dramatically increase the flavor and aroma! You can easily enjoy authentic restaurant-like flavors.
Why not take this opportunity to try your hand at making your own nori tsukudani?
