Dinnertime Seaweed Tsukudani

1. 1

   Use 5 sheets of stale nori seaweed.

2. 2

   You can use fresh crispy nori of course.

3. 3

   Rip the nori sheets up in a bowl.

4. 4

   Add about 200 ml of water, and leave it to soak for more than 20 minutes.

5. 5

   Stir occasionally.

6. 6

   In the meantime, slice the reconstituted dried shiitake mushrooms.

7. 7

   Cut the stems off and slice the caps thinly.

8. 8

   Cut the hard end off the stems and slice them up too.

9. 9

   After 25 minutes the nori looks like this.

10. 10

    When it has disintegrated completely into a paste, it's good to go.

11. 11

    Drain into a sieve.

12. 12

    Transfer to a pan and add all the flavoring ingredients.

13. 13

    Cook over medium heat.

14. 14

    When it comes to a boil lower the heat.

15. 15

    Simmer gently until there's no moisture left in the pan for about 20 minutes

16. 16

    Tilt the pan; when there's about 1 tablespoon of liquid left in the pan, turn the heat up to high and mix to evaporate that moisture and dry out the nori a little.

17. 17

    Be careful not to let it burn.

18. 18

    When there's almost no moisture left it's done.

19. 19

    Store in a jar that's been sterilized in boiling water.

20. 20

    Refrigerate when cool.

21. 21

    To make your own dried shiitake mushrooms, see

* Per serving · 4 servings · Values may vary.

No additional tips available.