---------- Recipe via Meal-Master (tm) v8.02
  
       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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