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Konbu No Tsukukani (Pickled Seaweed)

---------- 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

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