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---------- 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 ----- Plain Text Version of This Recipe for Printing or Saving | |
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