Try this Konbu No Tsukukani (Pickled Seaweed) recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 244 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5264.9mg | 182 % | |
Potassium 208.9mg | 5 % | |
Total Carbohydrate 57.3g | 17 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 56.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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