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A simple recipe for tsukudani, an everyday Japanese side dish to eat with hot rice

A simple recipe for tsukudani, an everyday Japanese side dish to eat with hot rice

TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny neighborhood called Tsukuda in the old part of Tokyo. Adding 'ni' at the end of a word in Japanese means that's where it's cooked.
Professional tsukudani is sold packaged at some Asian food stores and, of course, in modern-day Tsukuda.
A Tokyo correspondent for The Associated Press is sharing her basic tsukudani recipe.
Tsukudani involves simmering bite-sized bits of meat or vegetables in a dark, sweet sauce in a pot over low heat. The ideal flavor emerges after about an hour, enough time for all the juice to infuse the food. And be sure to keep watching your pot.
Serve tsukudani with hot rice or sake, or use it as filling for rice balls.
Easy tsukudani, from AP's Yuri Kageyama
Start to finish: One hour
Servings: 5
Ingredients:
½ cup of clams, tuna, seaweed, shrimp, meat or other food item to make into tsukudani
¼ cup sliced ginger
2 tablespoons sugar
½ teaspoon salt
1 tablespoon mirin, or sweet rice wine
2 tablespoons soy sauce
1 teaspoon sake, or rice wine
2 teaspoons roasted sesame seeds
Directions:
Chop the clams, tuna, seaweed, shrimp or meat into small pieces about the size of a pea. Slice the ginger into thin pieces. Pour the ingredients into a large pot and cook over low heat for about an hour until the juice disappears. Sprinkle with sesame seeds.
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This mirrors a Middle Eastern shakshuka, giving the eggs a richer consistency on account of absorbing the hot, bubbly sauce. Go Gourmet With Truffles Truffle is the bougie addition you should start adding to your fried eggs. It's hyper-trendy, and not exactly frugal, yet there's no doubting your brunch will get a serious boost with these rich, funky mushrooms. Whether you opt for black or white fungi, you don't need to add a lot of it to elevate your morning grub to a five-star affair. Don't forget to compliment the strong aromas with additional flourishes -- truffle-adorned fried eggs would pair deliciously with herbs like parsley or chives, and a splash of your favorite hot sauce. Truffle tends to show at the end for a final, show-stopping effect. You can lightly garnish your plate with truffle shavings upon frying your eggs to the desired consistency. Obviously, getting your hands on real truffle mushrooms might not come as easily as other delicious seasonings. 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Never mind these little bulbs contain a good number of vitamins and antioxidants, so they're stupendously ideal for key health benefits as well as imparting foods with strong flavor. For early birds, serve the garlicky eggs with a slice of toast and bacon, or incorporate it into a stir-fry with vegetables for dinner. Even when rushing to fit a nourishing meal into your day, it's only an extra step towards fried eggs at their peak. Sprinkle On Everything Bagel Seasoning Assuming you're frying eggs for a protein-packed avocado toast, you're likely anticipating a nice garnish to tie it together. Try Everything Bagel seasoning. This speckled seedy blend sounds odd, but it's exactly the ticket to jazzing up your morning breakfast. It's composed of the crunchy tidbits affixed to a real Everything Bagel -- poppy and sesame seeds, garlic, and kosher salt -- and unlocks a strong blast of flavor when incorporated into plainer dishes. Nothing is more effortless than sizzling your egg and, once cooked, dusting on the salty-crispy goodness to make it even more magical. Generously sprinkling Everything Bagel seasoning onto your fried eggs is so incredibly easy now that it isn't fringe; tons of grocery stores, most notably Trader Joe's, jar and sell the breakfast topper. Those who maintain a well-stocked spice rack will find it's also easy to recreate at home from scratch. If you really want to step out of your comfort zone, try toasting the seasoning in oil. When you plop the egg in, it'll form a crackly crust on the bottom that's truly delectable slapped onto sourdough (or a bagel). Read the original article on Chowhound. Solve the daily Crossword

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