Konbu No Tsukudani (Seasoned Seaweed)

Mrs. Takeo Isoshima

• 1 pkg. shredded konbu (dashi konbu may be used)
• 8 cups water
• 1/3 cup vinegar
• 3 cups shoyu
• 1/2 cup sugar
• 2 tablespoons ginger, slivered
• 1/2 teaspoon gourmet powder

Wash konbu and drain. Put in a saucepan and add water and vinegar. Cook until soft.

Add shoyu, sugar, slivered ginger and cook one hour longer or until liquid is almost gone. Stir frequently to prevent from sticking to bottom of pan.

Add gourmet powder just before removing from stove.

Pan roasted goma may be added after removing from stove.

This is good with ochazuke. Keeps indefinitely in refrigerator.