Nori no Tsukudani is a popular Japanese rice topping that provides a rich, savory taste of the sea. Although you may not be familiar with the black color of nori seaweed, you will be pleasantly surprised by its deliciousness once you try it.
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What is Nori no Tsukudani?
Nori no Tsukudani is a rice topping made by simmering nori seaweed in dashi broth and a sweet and savory blend of Japanese seasonings. "Nori" means nori seaweed, "no" indicates possession (modifying the word following it), and "Tsukudani" refers to food cooked with soy sauce, sugar, and other seasonings until the cooking liquid has almost completely evaporated. It is typically enjoyed in small portions with rice, much like spreading butter on bread.
Simmering nori seaweed enhances its flavor, and the addition of sweet and savory Japanese seasonings makes it a perfect complement to rice. Recently, it has gained popularity not only as a rice topping but also when spread on bread or used as an ingredient in pasta sauce. Both pairings are delicious.
Nutrients in nori seaweed
Nori seaweed is a staple ingredient in Japan, and in recent years, it has become popular outside of Japan as a key ingredient in sushi rolls and various other dishes. Nori is known as the 'vegetable of the sea,' and it is so rich in nutrients that there is a saying, "eating two sheets of nori a day is believed to keep the doctor away."
The primary nutrients found in nori include the following:
- Protein
- Dietary fiber
- Folic acid
- Vitamin B12
- Iodine
Nori no tsukudani not only provides these nutrients but also allows you to enjoy the full, delicious flavor of nori. In my opinion, it stands out as one of the most delicious foods made with nori as the main ingredient.
Benefits of making at home
Since nori no tsukudani is a popular Japanese rice topping, you might be able to find it in an Asian market. While the taste may vary slightly depending on the manufacturer, it is generally delicious.
Making this dish at home has the advantage of allowing you to adjust the taste to your preference without including unnecessary additives, such as thickening or stabilizing agents. The absence of these additives eliminates unwanted flavors, resulting in a more refined dish.
Another benefit is that you can use leftover nori seaweed that may have become damp over time. This is an ideal way to make use of nori you have left from a previous purchase.
Optimal dashi choice
This dish is typically made by simmering nori seaweed in seasonings and dashi broth. In Japan, awase dashi, which combines kombu dashi and bonito dashi, is usually used, but I recommend using shiitake dashi for this dish. While awase dashi also works well, shiitake dashi allows you to taste the umami flavor of the nori without interference.
Making shiitake dashi is very simple: just soak dried shiitake mushrooms in water (0.85 oz./24 g per 2 cups/480 ml of water) in the refrigerator for about 10 hours. If making dashi seems troublesome, you can use water instead, although the flavor will be less intense.
To learn more about how to make shiitake dashi, please refer to this linked page.
Ingredients
- 4 nori seaweed (full sheet)
- ⅖ cup (100ml) dashi (I recommend shiitake dashi, but you can also use awase dashi or other types of dashi)
Seasonings:
- 2 Tbsp sake
- 2 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce
Step-by-step instructions
🕒 Total 15 mins
Step 1
Tear the nori seaweed into pieces and put it in a pot. Add dashi and the seasonings (sake, mirin, sugar, and soy sauce) to the pot, and let them sit for a few minutes until the nori softens.
Step 2
Heat the pot over medium heat and simmer, stirring occasionally with chopsticks or a spatula until almost all of the liquid has evaporated.
To Store
You can store it in the refrigerator for up to a week.
Recipe Card
Nori no Tsukudani (Nori Seaweed Paste)
Ingredients
- 4 nori seaweed (full sheet)
- ⅖ cup (100ml) dashi (I recommend shiitake dashi, but you can also use awase dashi or other types of dashi)
Seasonings:
- 2 Tbsp sake
- 2 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Tear the nori seaweed into pieces and put it in a pot. Add dashi and the seasonings (sake, mirin, sugar, and soy sauce) to the pot, and let them sit for a few minutes until the nori softens.
- Heat the pot over medium heat and simmer, stirring occasionally with chopsticks or a spatula until almost all of the liquid has evaporated.
Notes
- You can store it in the refrigerator for up to a week.
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