How to Make Kuki Wakame no Tsukudani (Seaweed Stems Boiled Down in Soy Sauce) Recipe 茎わかめの佃煮レシピ

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Fresh Wakame (seaweed) is in season in spring in Japan!
My mom bought it as a souvenir. wow

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…

I love Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) which my grandma makes, so I decided to make it with the stems.

It goes great with white rice and perfect for bento box 🙂

FYI: Ikanago no Kugini (Tsukudani)
http://createeathappy.blogspot.jp/2013/03/ikanago-no-kugini-2013.html

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Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce)

Difficulty: Easy
Time: 30min
Number of servings: N/A

Ingredients:
200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled Zenmai (Osmunda japonica) *fiddleheads was wrong, sorry…
2 dried Shiitake mushrooms
150ml hot water
A
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds

Directions:
1. Blanch the fresh Wakame stems in boiling water (which will turn the natural brown color to the green we are familiar with).
2. Soak dried Shiitake mushrooms in 150ml hot water until they become soft (after 15 minutes or so). Then thinly slice them. Reserve the soaking liquid.
3. Thinly slice Wakame stems. Remove tough base of Enoki mushrooms and cut in half. Remove tough base of Shimeji mushrooms and break into pieces. Cut boiled Zenmai into bite-size length.
4. Place the reserved Shiitake soaking liquid and A in a pot, and bring to a boil. Add the cut ingredients, then cook on medium (stirring once in a while) until the liquid is almost gone for about 15 minutes.
5. Mix in ground toasted white sesame seeds to finish.

You can keep it in the fridge for a week. Or in the freezer for 1-2 months but it may get soggy. In that case, you want to simmer it again to dry out the excess liquid.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_19.html
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