By YURI KAGEYAMA
TOKYO (AP) — Tsukudani, a candy, Japanese aspect dish usually served with sizzling rice, originated within the samurai period in a tiny neighborhood referred to as Tsukuda within the outdated a part of Tokyo. Including “ni” on the finish of a phrase in Japanese implies that’s the place it’s cooked.
Skilled tsukudani is offered packaged at some Asian meals shops and, in fact, in modern-day Tsukuda.
A Tokyo correspondent for The Related Press is sharing her fundamental tsukudani recipe.
Tsukudani includes simmering bite-sized bits of meat or greens in a darkish, candy sauce in a pot over low warmth. The perfect taste emerges after about an hour, sufficient time for all of the juice to infuse the meals. And remember to maintain watching your pot.
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Substances for tsukudani, a Japanese preserved meals, made with tuna, soy sauce, mirin, sake, sugar and salt, are displayed within the Tsukuda neighborhood of Tokyo on Monday, June 30, 2025. (AP Photograph/Yuri Kageyama)
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Substances for tsukudani, a Japanese preserved meals, made with tuna, soy sauce, mirin, sake, sugar and salt, are displayed within the Tsukuda neighborhood of Tokyo on Monday, June 30, 2025. (AP Photograph/Yuri Kageyama)
Serve tsukudani with sizzling rice or sake, or use it as filling for rice balls.
Simple tsukudani, from AP’s Yuri Kageyama
Begin to end: One hour
Servings: 5
Substances:
½ cup of clams, tuna, seaweed, shrimp, meat or different meals merchandise to make into tsukudani
¼ cup sliced ginger
2 tablespoons sugar
½ teaspoon salt
1 tablespoon mirin, or candy rice wine
2 tablespoons soy sauce
1 teaspoon sake, or rice wine
2 teaspoons roasted sesame seeds
Instructions:
Chop the clams, tuna, seaweed, shrimp or meat into small items concerning the dimension of a pea. Slice the ginger into skinny items. Pour the components into a big pot and cook dinner over low warmth for about an hour till the juice disappears. Sprinkle with sesame seeds.
