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Konbu No Tsukukani (Pickled Seaweed)

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      Title: KONBU NO TSUKUKANI (PICKLED SEAWEED)
 Categories: Japanese, Condiment
      Yield: 6 Servings
 
      1 pk Konbu
    1/2 c  Sugar
      6 c  Water
      1 tb Ginger
    1/4 c  Vinegar
    1/2 ts Gourmet powder
  2 1/2 c  Shoyu
 
  1.  Wash Konbu and drain.  Boil with water and vinegar
  and cook until soft, approximately 2 hours.
  
  2.  Add sugar, ginger, shoyu, and cook until liquid is
  almost absorbed. Stir often to prevent sticking to pan.
  
  3.  Add gourmet powder.  Chill and serve.
  
  From: Sukiyaki, The Art of Japanese Cooking and
  Hospitality
  
  Shared By: Pat Stockett
 
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