Title: Konbu No Tsukukani (Pickled Seaweed)
Categories: Japanese Condiment
Yield: 6 Servings

1	pk	Konbu
1/2	c	Sugar
6	c	Water
1	tb	Ginger
1/4	c	Vinegar
1/2	ts	Gourmet powder
2 1/2	c	Shoyu

1. Wash Konbu and drain. Boil with water and vinegar and cook until soft, approximately 2 hours.

2. Add sugar, ginger, shoyu, and cook until liquid is almost absorbed. Stir often to prevent sticking to pan.

3. Add gourmet powder. Chill and serve.

From: Sukiyaki, The Art of Japanese Cooking and Hospitality

Shared By: Pat Stockett

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