makes
400 g
prep
10 minutes
cook
2 hours
difficulty
Easy
makes
400 g
serves
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 90 ml light soy sauce
- 110 ml mirin
- 850 ml water
- 100 g dried wakame (preferably mekabu)
- 40 g raw sugar
Rehydration time: 2 hours
Instructions
In a medium pot, combine the soy, mirin and water and bring to a simmer. Add the seaweed, making sure it is submerged, then take the pot off the heat and leave to rehydrate for 2 hours. Return the pot, covered, to a low heat and braise the seaweed slowly for 1 and 1/2 hours, or until completely tender. Drain in a colander placed over a bowl (you want to reserve the braising liquid).
Finely chop or shred the wakame and return it to the pot. Add the braising liquid and sugar and cook for 30 minutes over a medium heat, stirring all the time. You want the liquid to reduce completely to form a thick, gelatinous, glossy sauce.
Take the pot off the stove, cool and keep covered in the fridge. If you want to preserve it for a long time, you can vacuum pack it or process it in sealed jars.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
