Konbu No Tsukudani (Seasoned Seaweed)
1 package shredded Konbu (dasbi konbu may be used)
8 cups water
1/3 cup vinegar
3 cups shoyu
1/2 cup sugar
2 tbsp. ginger, slivered
1 tsp. gourmet powder
Soak konbu in water for an hour. Add remaining ingredients and cook in low heat for an hour or until very little liquid is left and konbu is tender. This can be stored in a jar and kept in the refrigerator for a month.
