TOKYO (AP) ā often served with hot rice, originated in the samurai era in a tiny neighborhood called Tsukuda in the old part of Tokyo. Adding āniā at the end of a word in Japanese means thatās where itās cooked.
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 .
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 , or use it as filling for .
Easy tsukudani, from APās Yuri Kageyama
Start to finish: One hour
Servings: 5
Ingredients:
1/2 cup of clams, tuna, seaweed, shrimp, meat or other food item to make into tsukudani
Ā¼ cup sliced ginger
2 tablespoons sugar
1/2 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.
Yuri Kageyama, The Associated Press
