#tsukudani

by Tsukudani as part of the multi-author anthology Death Logic 1!

I made my own version of ginger tsukudani, a japanese side dish made of simmered ginger in soy sauce and sugar. I'll link the recipe I used as a base, but I decided to repeatedly boil down the sauce about 4 times by adding a 1/4 cup of water everytime it boiled down to get the ginger extra tender. I'm excited to try it with rice later, maybe as onigiri.

“柴又丸仁“の穴子大和煮と”佃”のピリ辛蛍いか佃煮をのせたご飯、スモークベーコンとキャベツのカレー醤油炒め、蒸し枝豆のニンニク醤油、アヴォカドとミニトマトとブルーベリーともずくの酢のもの、カラーピーマンのナムル、獺祭（日本酒）。

“Shibamata-Marujin” Anago & “Tsukuda” Tsukudani Rice Bowl, Vegetable Dishes & Dassai(Japanese Sake) Dinner - June 2018

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Bento of:

- Sauteed Thai Asparagus - Octopus Sausage - Tsukudani (Simmered Konbu - the black thing. I got it from a packet.) - Tomato and Rocket Salad - 虾仁炒蛋 Shrimp Stir-Fried with Egg. (Fry some chopped garlic in oil until it gets really hot, put in 5-7 peeled raw shrimp and sear until cooked, throw in one beaten egg, and stir till oily and scrambled, and top with salt. Yay Chinese Food.) -Umeboshi on rice.