Mussels ‘Tsukudani’. In Okayama where I am from, a type of clam called 'Mogai' cooked in Mirin, Sugar and Soy Sauce is a traditional local dish and essential for the New Year celebration. 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). Mussels ‘Tsukudani’

You can have Mussels ‘Tsukudani’ using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Mussels ‘Tsukudani’
  1. Prepare 500 g of Frozen Shelled Mussel Meat *smaller pieces are more suitable.
  2. Prepare 1/4 cup of Sake (Rice Wine).
  3. It’s 1/4 cup of Mirin.
  4. It’s 1 tablespoon of Sugar.
  5. It’s 2 tablespoons of Soy Sauce.
  6. You need 1 of thumb-size piece Ginger *sliced into thin strips.

In Japan, Tsukudani is a time-honored preserved food. The ingredients are preserved in salty-sweet style using soy sauce, sugar and mizuame sugar syrup. 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. Find mussels stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Mussels ‘Tsukudani’ step by step

  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..

Thousands of new, high-quality pictures added every day. NORI TSUKUDANI WASABI is easy to prepare. Put the contents in the pack into a small bowl, stir it well and enjoy! • Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar Kombu Tsukudani is a great accompaniment for plain Steamed Rice for its strong sweet and salty. With kombu previously used for making dashi, you can make Kombu Tsukudani (Simmered Kombu in Sweet Savory Sauce) and serve it with steamed rice. Tsukudani can be made with kombu or wakame seaweeds.