Tsukudani, a traditional Japanese side dish, originated in the samurai era in Tsukuda, Tokyo. It is prepared by simmering bite-sized pieces of meat or vegetables in a dark, sweet sauce for about an hour. The dish is typically served with hot rice, sake, or used as a filling for rice balls. A basic recipe includes ingredients such as clams, tuna, seaweed, shrimp, or meat, along with ginger, sugar, salt, mirin, soy sauce, and sake, garnished with roasted sesame seeds.
Tsukudani is a sweet Japanese side dish that originated in the samurai era in Tsukuda, Tokyo, and is made by simmering food in a sweet sauce.
The process of making tsukudani requires simmering bite-sized meat or vegetables in a dark, sweet sauce over low heat for about one hour until flavors infuse.
To make easy tsukudani, combine clams, tuna, seaweed, shrimp, or meat with ginger, sugar, salt, mirin, soy sauce, and sake, and cook for an hour.
Tsukudani is best served with hot rice or sake, or can be used as a filling for rice balls.
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