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Konbu No Tsukukani (pickled Seaweed)

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Japan

Known as a Japanese recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 2 1/2 c Shoyu
  2. 1/2 ts Gourmet powder
  3. 6 c Water
  4. 1/2 c Sugar
  5. 1 tb Ginger
  6. 1 pk Konbu
  7. 1/4 c Vinegar
Contains GlutenSoySulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 1. Wash Konbu and drain. Boil with water and vinegar and cook until soft, approximately 2 hours.
  2. 2. Add sugar, ginger, shoyu, and cook until liquid is almost absorbed. Stir often to prevent sticking to pan.
  3. 3. Add gourmet powder. Chill and serve.
  4. Hospitality

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

From: Sukiyaki, The Art of Japanese Cooking and. Shared By: Pat Stockett. Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/1000KZ.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/1000KZ.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.