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How to Make Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) - Video Recipe
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ochikeron
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%20is%20in%20season%20in%20spring%20in%20Japan!%3C/p%3E%3Cp%3EMy%20mom%20bought%20it%20as%20a%20souvenir.%20wow%3C/p%3E%3Cp%3EI%20love%20Kuki%20Wakame%20no%20Tsukudani%20(Wakame%20Seaweed%20Stems%20Boiled%20Down%20in%20Soy%20Sauce)%20which%20my%20grandma%20makes,%20so%20I%20decided%20to%20make%20it%20with%20the%20stems.%3C/p%3E%3Cp%3EIt%20goes%20great%20with%20white%20rice%20and%20perfect%20for%20bento%20box%20:)%3C/p%3E%3Cp%3Ehttps://www.youtube.com/watch?v=PkSmR9XF3nc%3C/p%3E%3Cp%3EYou%20can%20blanch%20the%20fresh%20Wakame%20in%20boiling%20water%20(which%20will%20turn%20the%20natural%20brown%20color%20to%20the%20green)%20and%20freeze%20up%20to%20a%20year.%20When%20you%20use,%20you%20can%20just%20defrost%20at%20room%20temperature%20or%20soak%20in%20water.%3C/p%3E%3Cp%3EThere%20are%20many%20ways%20to%20enjoy%20fresh%20Wakame.%20Leaves%20can%20be%20used%20for%20Shabu%20Shabu%20(enjoy%20leaves%20changing%20color%20in%20hot%20water%20and%20eat%20with%20Ponzu%20sauce),%20Miso%20soup,%20salad,%20etc%E2%80%A6%20Stems%20can%20be%20used%20for%20Tsukudani%20(simmered%20dish),%20Kinpira%20(stir-fried%20dish),%20etc%E2%80%A6%3C/p%3E%3Cp%3EKuki%20Wakame%20no%20Tsukudani%20(Wakame%20Seaweed%20Stems%20Boiled%20Down%20in%20Soy%20Sauce)%3C/p%3E%3Cp%3EDifficulty:%20Easy%3C/p%3E%3Cp%3ETime:%2030min%3C/p%3E%3Cp%3ENumber%20of%20servings:%20N/A%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Blanch%20the%20fresh%20Wakame%20stems%20in%20boiling%20water%20(which%20will%20turn%20the%20natural%20brown%20color%20to%20the%20green%20we%20are%20familiar%20with).%3C/p%3E%3Cp%3E2.%20Soak%20dried%20Shiitake%20mushrooms%20in%20150ml%20hot%20water%20until%20they%20become%20soft%20(after%2015%20minutes%20or%20so).%20Then%20thinly%20slice%20them.%20Reserve%20the%20soaking%20liquid.%3C/p%3E%3Cp%3E3.%20Thinly%20slice%20Wakame%20stems.%20Remove%20tough%20base%20of%20Enoki%20mushrooms%20and%20cut%20in%20half.%20Remove%20tough%20base%20of%20Shimeji%20mushrooms%20and%20break%20into%20pieces.%20Cut%20boiled%20Zenmai%20into%20bite-size%20length.%3C/p%3E%3Cp%3E4.%20Place%20the%20reserved%20Shiitake%20soaking%20liquid%20and%20A%20in%20a%20pot,%20and%20bring%20to%20a%20boil.%20Add%20the%20cut%20ingredients,%20then%20cook%20on%20medium%20(stirring%20once%20in%20a%20while)%20until%20the%20liquid%20is%20almost%20gone%20for%20about%2015%20minutes.%3C/p%3E%3Cp%3E5.%20Mix%20in%20ground%20toasted%20white%20sesame%20seeds%20to%20finish.%3C/p%3E%3Cp%3EYou%20can%20keep%20it%20in%20the%20fridge%20for%20a%20week.%20Or%20in%20the%20freezer%20for%201-2%20months%20but%20it%20may%20get%20soggy.%20In%20that%20case,%20you%20want%20to%20simmer%20it%20again%20to%20dry%20out%20the%20excess%20liquid.%3C/p%3E%3Cp%3Ehttp://cooklabo.blogspot.jp/2014/03/blog-post_19.html%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}