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30minutes
Put sansho pepper and (A) in a pot and heat over medium heat.
Heat while stirring occasionally.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Drain in a colander and pour the broth back into the pot.
Bring the broth to a boil over low heat.
When it thickens, put the Japanese pepper back in and simmer.
Stop the fire when the broth is boiled until a little bit remains.
Finished on a plate.
・Recipe for easy-to-make real Japanese pepper tsukudani.
・Use sansho pepper that has been boiled and prepared in advance.
・You can eat it deliciously by putting it on top of rice.
・It goes well with eel dishes.
・If you put it in a storage bag and freeze it, it can be stored for more than 1 year.
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