Recipe - Konbu No Tsukukani (Pickled Seaweed)

1 pack Konbu
One half cup Sugar
6 cup Water
1 tablespoon Ginger
One fourth cup Vinegar
One half teaspoon Gourmet powder
2 One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini