Recipe: Appetizing Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic].

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] You can have Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]

  1. It’s 2 slice of of 5 x 10 cm Kombu (simmered leftovers from making dashi stock).
  2. You need 2 of Shiitake mushrooms (simmered leftovers from making dashi stock).
  3. It’s 100 ml of Dashi stock.
  4. You need 1/2 tbsp of Vinegar.
  5. You need 1 tbsp of Soy sauce.
  6. You need 1/2 tsp of Roasted sesame seeds.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] step by step

  1. Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms..
  2. Combine the dashi stock, vinegar, kombu and shiitake mushrooms. Bring to a boil, and turn down the heat to low or medium. Simmer for 5 minutes..
  3. Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy..

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