💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › japanese › recipe64.… captured on 2022-06-11 at 22:45:38.
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.02
Title: Konbu No Tsukukani (Pickled Seaweed)
Categories: Japanese, Condiment
Yield: 6 servings
1 pk Konbu
1/2 c Sugar
6 c Water
1 tb Ginger
1/4 c Vinegar
1/2 ts Gourmet powder
2 1/2 c Shoyu
1. Wash Konbu and drain. Boil with water and vinegar
and cook until soft, approximately 2 hours.
2. Add sugar, ginger, shoyu, and cook until liquid is
almost absorbed. Stir often to prevent sticking to pan.
3. Add gourmet powder. Chill and serve.
From: Sukiyaki, The Art of Japanese Cooking and
Hospitality
Shared By: Pat Stockett
-----