Tsukudani (Pickled Nori)

See the RecipeTodd Coleman

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.

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.
Yield: makes 1 3/4 Cups

Ingredients

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

Instructions

  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.