Tsukudani (Pickled Nori)
Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor—salty, sweet, and umami—to everything it's eaten with.
Credit: Todd Coleman
1 1⁄2 oz. yakinori sheets
1⁄2 cup soy sauce
3 tbsp. mirin
3 tbsp. rice vinegar
1 1⁄2 tbsp. sugar
1. Soak the sheets of yakinori in water for 5 minutes; drain them. Transfer yakinori to the center of a tea towel and squeeze it to expel the excess liquid.
2. Put yakinori into a 2-quart saucepan over medium heat and add the soy sauce, mirin, rice vinegar, and sugar. Bring the nori mixture to a simmer, reduce the heat to low, and cook the mixture, stirring occasionally, until almost all of the liquid has evaporated, about 15 minutes. Transfer the pickled nori to a bowl and chill it before serving.
MAKES 1 3⁄4 CUPS
 Recipe - Saveur.com){kind=link}
You can make Tsukudani with fish, clams and mushrooms, naming a few.
You can make Tsukudani with fish, clams and mushrooms, naming a few. Rating: 3