Tsukudani is usually seafood or seaweed strongly flavored with Soy Sauce. Tsukudani made from Nori (Roasted Seaweed) is one of the most popular ones. Nori Tsukudani is a black paste and may not look very appetizing for people who are not familiar with it, but it is a surprisingly tasty accompaniment for Steamed Rice.
In Japan, the most commonly known Nori Tsukudani is in jars you can buy at grocery stores. There are many from different companies. As people can buy it anywhere there, they don’t usually make it at home. However, it is very easy to make with simple ingredients, so why not? There are not going to be any artificial additives and it is all natural if you make it yourself. Also you can adjust the flavor to match your taste. Nori Tsukudani tastes quite salty. When you’re making it at home, you can control just how salty. Or, for example, you can add a little bit of sugar or Mirin for a hint of sweetness if you like.
The salty flavor is strong, so you don’t want to eat it by itself. It is almost like a condiment for rice, just like butter for bread. Some people will add a bit to the rice as they eat, others will mix it all together.
If you have leftover Nori from Sushi party, make this dish. It only takes 10 minutes and no cooking skills!
- 10 sheets Nori (Roasted Seaweed)
- 2 cups (400ml) Dashi
- 1/4 cup (50ml) Soy Sauce
- 1/4 cup (50ml) Sake
- 2 Tbsp Mirin
- Tear and add Nori to Dashi in a pot. Heat at medium heat string constantly for 5 minutes.
- When the Nori becomes thick, add Soy Sauce, Sake, and Mirin.
- Turn down to low heat and cook until liquid is almost gone.