Mussels ‘Tsukudani’
Mussels ‘Tsukudani’

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mussels ‘tsukudani’. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mussels ‘Tsukudani’ is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Mussels ‘Tsukudani’ is something which I’ve loved my whole life. They’re fine and they look wonderful.

Omusubi or onigiri are two different words for Japanese rice balls. If you've been to a konbini (コンビニ japanese convenience store in japan). Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.

To begin with this recipe, we must prepare a few ingredients. You can cook mussels ‘tsukudani’ using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Mussels ‘Tsukudani’:
  1. Take 500 g Frozen Shelled Mussel Meat *smaller pieces are more suitable
  2. Get 1/4 cup Sake (Rice Wine)
  3. Prepare 1/4 cup Mirin
  4. Take 1 tablespoon Sugar
  5. Take 2 tablespoons Soy Sauce
  6. Take 1 thumb-size piece Ginger *sliced into thin strips

Japanese name: 佃煮 (Tsukudani, the artist likes this spelling: "tukudani") The other name: 御煮しめ (Onishime) Old name. Tsukudani is a traditional Japanese technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce, sugar, and mirin. Tsukudani (佃煮) est une méthode de cuisson et de conservation et par extension le plat qui en découle. La méthode consiste à laisser mijoter longuement des aliments de petite taille dans un mélange de sauce soja et de sucre.

Steps to make Mussels ‘Tsukudani’:
  1. Place Sake, Mirin, Sugar, Soy Sauce and thinly sliced Ginger in a large saucepan and heat to boil.
  2. Add frozen shelled Mussels and cook uncovered over medium heat for 15 to 20 minutes or until the sauce is gone. While cooking, remove scum and black bits if come to the surface.
  3. Enjoy with freshly cooked Japanese short grain rice.

Find mussels stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Tsukudani (佃煮) is seafood/fish, shellfish, meat, seaweed, or Kombu Tsukudani (昆布の佃煮) is one of the most common tsukudani, and I think it's the best way to use up. - Sauteed Thai Asparagus - Octopus Sausage - Tsukudani (Simmered Konbu - the black thing. I got it from a packet.) - Tomato and Rocket Salad - 虾仁炒蛋 Shrimp Stir-Fried with Egg. With kombu previously used for making dashi, you can make Kombu Tsukudani (Simmered Kombu in Sweet Savory Sauce) and serve it with steamed rice.

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