16 Japanese Pickled Seaweed Recipe Elevate Your Taste Buds!

Published on: Mar 25, 2024

Pickled seaweed, also known as "tsukudani" in Japanese, has been a staple in Japanese cuisine for centuries. This traditional method of preserving and flavoring seaweed has not only been enjoyed in Japan, but has gained popularity worldwide for its unique and tangy taste. In this article, we will share a simple yet authentic recipe for Japanese pickled seaweed that can be easily recreated in your own kitchen.

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Ingredients

1. Seaweed

The key ingredient in this recipe is, of course, seaweed. In Japan, the most commonly used seaweed for pickling is called "wakame," which can be found in most Asian supermarkets. If you can't find wakame, you can also use other types of seaweed such as kombu or nori. Just make sure to rinse and soak the seaweed according to the package instructions before using.

2. Seasonings

The seasonings used in this recipe are what give the pickled seaweed its unique and delicious flavor. These include soy sauce, sake, mirin, sugar, and dashi stock. These ingredients can also be found in most Asian supermarkets or online.

Instructions

1. Prepare the Seaweed

Start by rinsing the seaweed thoroughly and soaking it in water for about 10 minutes. This will help soften the seaweed and remove any excess salt. After soaking, squeeze out the excess water and cut the seaweed into bite-sized pieces.

2. Make the Pickling Sauce

In a small pot, combine 1 cup of water, 1/4 cup of soy sauce, 1/4 cup of sake, 2 tablespoons of mirin, 1 tablespoon of sugar, and 1 teaspoon of dashi stock. Bring the mixture to a boil and then let it simmer for about 5 minutes.

3. Add the Seaweed

Once the pickling sauce has cooled down, add the seaweed to the pot and mix well. Let it sit for at least 30 minutes to allow the flavors to infuse into the seaweed.

4. Store and Enjoy

Once the pickled seaweed has cooled down, transfer it to an airtight container and store it in the refrigerator. It can be kept for up to a week and makes a great side dish or topping for rice or noodles.

Conclusion

Making your own Japanese pickled seaweed at home is easier than you think and allows you to enjoy this traditional delicacy anytime you want. With just a few simple ingredients and a little bit of patience, you can recreate the unique and tangy flavors of this popular dish. So why not give this recipe a try and add a new flavor to your next meal?
16 japanese pickled seaweed recipe Elevate your taste buds!

Okonomiyaki (Savory Japanese Pancake)

yield: 2 total time: 45 minutes
5.0 Stars (1 reviews)
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Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup dashi see notes
  • 1/4 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 eggs
  • 4 tablespoons yams nagaimo (Japanese Yam), grated (see notes 2)
  • 1 bacon pack
  • 4 cups white cabbage thinly shredded
  • 2 green onions finely sliced
  • 2 carrots small, cut into thin matchsticks
  • 1 1/2 tablespoons worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1/2 teaspoon soy sauce
  • bonito flakes
  • green onions
  • white sesame seeds
  • seaweed Dried, flakes, optional
  • ginger pickled, optional

Nutrition

  • Calories : 520 calories
  • Carbohydrate : 92 grams
  • Cholesterol : 215 milligrams
  • Fat : 9 grams
  • Fiber : 8 grams
  • Protein : 17 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 1610 milligrams
  • Sugar : 22 grams
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