Konbu no tsukukani (pickled seaweed)

6 servings

Ingredients

Quantity Ingredient
1 pack Konbu
½ cup Sugar
6 cups Water
1 tablespoon Ginger
¼ cup Vinegar
½ teaspoon Gourmet powder
2½ cup Shoyu

Directions

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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