Sweet and savory tuna simmered in the umami of kelp
This tsukudani (simmered dish) is made by simmering bite-sized pieces of bigeye tuna and finely shredded kelp from Hokkaido in a sweet and savory sauce based on light soy sauce and brown sugar.
The umami of the kelp is thoroughly absorbed into the tuna, resulting in a gentle yet deep flavor.
It is delicious as is or lightly warmed, and can be used in a wide variety of ways, such as with rice, as a snack with drinks, or as a side dish in a bento box.
Other | Ingredients:Bigeye tuna (domestic Japanese, Pacific Ocean catch), kelp (Hokkaido), brown sugar, soy sauce, starch syrup, sake, agar (contains wheat and soybeans) |
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