Recipe of Any-night-of-the-week Ginger 'Tsukudani'

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The ingredients needed to make Ginger 'Tsukudani':

1. Prepare 100 g Fresh Ginger
2. Prepare 1 tablespoons Sugar
3. Prepare 2 tablespoons Soy Sauce
4. Make ready 2 tablespoons Mirin
5. Get 1/2 cup Water
6. Make ready 1 sachet (2.5 g) ‘Okaka/Katsuobushi’ Bonito Flakes
7. Make ready 1 tablespoon Toasted Sesame Seeds

Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of tsukudani are sold. Tsukudani (佃煮) is seafood/fish, shellfish, meat, seaweed, or Kombu Tsukudani (昆布の佃煮) is one of the most common tsukudani, and I think it's the best way to use up. I use fresh Ginger for cooking very often.

Steps to make Ginger 'Tsukudani':

1. Peel the skin of Ginger and slice thinly. If you prefer, you can slice them into thin strips. Thinner is better.
2. Place the ginger in a saucepan, add Water just enough to cover, and cook for 5 minutes. Drain and discard the water. This will help to reduce the unpleasant taste of ginger.
3. Place the ginger in a saucepan again. Add 1/2 cup Water, Sugar, Soy Sauce and Mirin, and bring to the boil. Reduce the heat and simmer for 20 to 30 minutes or until the sauce is gone.
4. Add Bonito Flakes and Toasted Sesame Seeds and mix to combine.

Tsukudani (佃煮) is seafood/fish, shellfish, meat, seaweed, or Kombu Tsukudani (昆布の佃煮) is one of the most common tsukudani, and I think it's the best way to use up. I use fresh Ginger for cooking very often. I love its hot & spicy flavour. Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet. Норио Цукудани / Norio Tsukudani. Автор манги. Информация. По-английски: Norio Tsukudani. Tsukudani are simmered Japanese dishes flavored with soy sauce based soup.

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