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Nori tsukudani
Nori no tsukudani (海苔の佃煮): stale nori sheets simmered into a dark, glossy seaweed paste for rice
When a pack of nori loses its crispness, Japanese cooks turn it into nori tsukudani, the jet-black, jammy seaweed paste sold in jars as "gohan desu yo" and spread over the rice in bento boxes up and down the country. It tastes of the sea, soy and a gentle sweetness. The common mistake is walking away: once the water has gone the paste catches on the bottom within a minute. Chef's tip: soak the torn nori before you heat it, so it melts into a smooth paste instead of leaving chewy shreds.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 5 nori sheetsfull size, slightly stale is fine
- ¾ cup water
- 2 ½ tbsp soy sauce
- 2 tbsp mirincontains a little alcohol, which simmers off; alcohol-free: 2 tsp sugar plus 1 tbsp water
- 1 tbsp sugar
- 1 tsp toasted sesame seeds (optional)
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Method
0/4 doneStep 1: Tear 5 nori sheets into small pieces into a small saucepan, pour over ¾ cup water and leave for 5 minutes, until the pieces are soft and floppy.
5 minStep 3: Simmer over a medium-low heat, stirring and mashing with a wooden spoon, for 8–10 minutes, until the nori has melted into a thick paste and a spoon dragged across the pan leaves a clear line.
10 minStep 4: Stir in 1 tsp toasted sesame seeds, if using. Cool, then keep in a jar in the fridge for up to 1 week. Spread a thin layer over bento rice.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nori tsukudani take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of mirin?
- Rice vinegar with ½ tsp sugar per tbsp.
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