Makombu Tsukudani (Pickled Seaweed)
In this recipe, shredded ribbons of makombu, transform into an addictive, sweet-salty condiment that is delicious on its own or paired with almost anything.
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Cooking tools:
- Saucepan
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 4 oz. shredded makombu
- 1 1⁄2 cups dashi
- 3 tbsp. soy sauce
- 2 1⁄2 tsp. shichimi togarashi (Japanese seven-spice powder)
- 1⁄3 cup packed light brown sugar
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