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Tukudani variation

Tsukudaru is seafood, meat or seaweed that has been cooked in soy sauce and mirin. Soy sauce preserves ingredients naturally. It's name originates from Tsukudajima island where it was first made in the Edo era.
Soysauce preserves dried ingriedents for long time so tsukudani can be used anytime. Many kinds of tsukudani are sold. Tukudani can be made at home by using seasonal vegetables and left over seaweed.

Shigureni is seafood or meat that has been cooked in soy sauce and mirin. Using shellfish, Mackel, tuna and beef. Kanroni, Ameni use a lot of sugar to soften ingredient. Bake fish before cooking as not to break its meat. Use glucose syrup to soften meat, but for kinkan (small citron), chestnuts use sugar.

Leaving on low fire for long time is an important point, can be cooked on stove in winter. Use sterilized jar for preserving. Close lid of jar lightly, place it in a pot with cover, boil and steam for twenty minutes. This preserve it for 2 or 3 months at least.

Shigureni beef

Boil 50cc of sake and 2/3 cup of water. Add 300g of hosogiri (thin sliced) beef and a piece of ginger, simmer while skimming the scum. When meat softens add 2 tablespoons of mirin, 1 tablespoon of sugar and 100cc of soy sauce.
Simmer until dried. Adding burdock roots gives special taste.


200g of chirimenjyako (rinsed with boiling water), sansho (Japanese spice), 160cc of soy sauce, 6 tablespoons of sugar and water. Heat and simmer for long time until dried.

Nori tsukudani

400g of seaweed (dampened ), 100cc of sake, 200cc of soy sauce. Simmer until slimey without burning.

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