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]
- It’s 2 slice of of 5 x 10 cm Kombu (simmered leftovers from making dashi stock).
- You need 2 of Shiitake mushrooms (simmered leftovers from making dashi stock).
- It’s 100 ml of Dashi stock.
- You need 1/2 tbsp of Vinegar.
- You need 1 tbsp of Soy sauce.
- You need 1/2 tsp of Roasted sesame seeds.
Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] step by step
- Thinly slice the kombu. Remove the stem from shiitake mushrooms, and thinly slice the mushrooms..
- 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..
- Add the soy sauce, and simmer to cook down the sauce. Add the roasted sesame seeds, and mix. Enjoy..
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