| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Condiment, Japanese |
6 |
Servings |
INGREDIENTS
| 1 |
|
Konbu |
| 1/2 |
c |
Sugar |
| 6 |
c |
Water |
| 1 |
T |
Ginger |
| 1/4 |
c |
Vinegar |
| 1/2 |
t |
Gourmet powder |
| 2 1/2 |
c |
Shoyu |
INSTRUCTIONS
Wash Konbu and drain. Boil with water and vinegar and cook until
soft, approximately 2 hours. Add sugar, ginger, shoyu, and cook until
liquid is almost absorbed. Stir often to prevent sticking to pan. Add
gourmet powder. Chill and serve. From: Sukiyaki, The Art of Japanese
Cooking and Hospitality Shared By: Pat Stockett From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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