Tsukudani (Pickled Nori)

  • Serves

    makes 1 3/4 Cups


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.


  • 1 12 oz. yakinori sheets
  • 12 cup soy sauce
  • 3 tbsp. mirin
  • 3 tbsp. rice vinegar
  • 1 12 tbsp. sugar


Step 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.

Step 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.

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