Tsukudani, a sweet Japanese side dish commonly served with hot rice, traces its origins back to the samurai era in a small neighborhood called Tsukuda in old Tokyo. In Japanese, adding “ni” to a word indicates the dish is cooked in that place.

Today, professional tsukudani is available packaged at many Asian food stores and, naturally, in the Tsukuda area itself.

A Tokyo correspondent for The Associated Press shares a basic tsukudani recipe that anyone can try at home.

Tsukudani involves simmering bite-sized pieces of meat or vegetables in a dark, sweet sauce over low heat. The ideal flavor develops after about an hour, allowing the sauce to fully infuse into the food. It is important to watch the pot carefully during cooking.

Traditionally, tsukudani is served alongside hot rice or sake, or it can be used as a filling for rice balls.

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Easy Tsukudani recipe, from AP’s Yuri Kageyama

Preparation time: One hour
Servings: 5

Ingredients:

·         ½ cup of clams, tuna, seaweed, shrimp, meat, or other desired ingredients

·         ¼ cup sliced ginger

·         2 tablespoons sugar

·         ½ teaspoon salt

·         1 tablespoon mirin (sweet rice wine)

·         2 tablespoons soy sauce

·         1 teaspoon sake (rice wine)

·         2 teaspoons roasted sesame seeds

Directions:
Chop the clams, tuna, seaweed, shrimp, or meat into small pieces about the size of a pea. Slice the ginger into thin pieces. Combine all ingredients in a large pot and cook over low heat for about one hour, until the liquid evaporates. Finish by sprinkling roasted sesame seeds on top.