A simple recipe for tsukudani, an everyday Japanese side dish to eat with hot rice
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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Practically any variety and spice level is a game-changer for perking up a fried egg breakfast no matter how old-school. Nutritionally-speaking, it tends to be light in calories, while never sacrificing on a punchy kick of flavor to really make eggs crave-worthy. Green or red, habanero or mild pico de gallo, the spice and heat combine to imbue a zesty flair to your morning. For one idea of how to show off your eggs, consider breakfast nachos to feed a crowd. Jarred salsas are popular, of course, but feel free to opt for fresh homemade salsa to impart a zesty twist on your eggs. It's simple: After completing the cooking to personal preference, spoon the desired amount on the side or coating the fried eggs. This is perfect for that leftover bit still in the fridge waiting to be used up. Or for a different and no-less tasty tack, you could allow the eggs to simmer in the salsa, basting occasionally. 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