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 1⁄2 oz. yakinori sheets
- 1⁄2 cup soy sauce
- 3 tbsp. mirin
- 3 tbsp. rice vinegar
- 1 1⁄2 tbsp. sugar
- 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.
- 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.