What kind of dish is this?

This is a Japanese dish in which seafood is cooked in soy sauce and sugar and etc.

Name

Tsukuda= One of the many place names in Japan.
Ni=stew

History

Although there are various opinions, there is root in the preserved food developed by the people who were fishermen and ninjas.
Ninja is a spy who used to be in Japan.
Ninjas have developed highly portable foods that can receive the nutrients needed to secure their physical fitness to carry out their missions.
The fishermen in Tsukuda, Osaka, developed and produced preserved foods prepared by boiling seafood with salt or soy sauce.
This is the later Tsukudani.

Relationship with the lord

In 1582, Nobunaga Oda, a very powerful lord, was killed, and his ally Ieyasu Tokugawa was also targeted.
At that time Ieyasu was far from his territory.
He decided to return to his territory.
At that time, the people of Tsukuda in Osaka provided Ieyasu with food that helped them to escape long distances.
Taking this opportunity, Ieyasu and the people of Tsukuda in Osaka deepened their bonds.
As a result, Ieyasu made them act as ninja before the war, letting them explore the economic conditions of many lords.

Spread

When Ieyasu ruled Japan and made Edo (Tokyo) the capital of Japan, the people of Tsukuda also moved to Edo.
They named their new settlement Tsukuda after their hometown.
In this area, products and marine products that are not gifts were simmered in soy sauce for sale.
This dish, which was popular for its cheapness, deliciousness, nutritional value, and good shelf life, became known all over Japan as Tsukudani.

Others

The one I posted this time is Nori Tsukudani.
This goes great with white rice.

Recipe of Tsukudani

Simplified Recipe

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Prep Time 5

Cook Time 25

Total Time 30

Course sauce

Cuisine Japanese

Servings 4

Ingredients

No.1

5 sheets toasted seaweed / about 15g / tear roughly
3 tbsp water
3 tbsp sake

No.2

3 tbsp soy sauce
2 tbsp sugar
125 ml water

Instructions

Mix toasted seaweed, water and sake. Leave for 10 minutes.
Put soy sauce, sugar and water in a pot and bring to a boil.
When boiling, add number 1. Cook on low heat until the liquid is almost evaporated, about 15-20minutes.

Notes

・This recipe is made with ingredients that are easily available non Japan.

・If you can get it, It is better to add a little Dashi stock.

・Even if this is chilled in the refrigerator, it is not cooked again before eating. Put it on rice as it is and eat it. It’s delicious when mixed with a salad.

・The seasoning and its amount will be changed depending on the ingredients used.

Keyword seaweed, soy sauce