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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic]. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic] is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:
  1. Take 2 slice of 5 x 10 cm Kombu (simmered leftovers from making dashi stock)
  2. Make ready 2 Shiitake mushrooms (simmered leftovers from making dashi stock)
  3. Take 100 ml Dashi stock
  4. Prepare 1/2 tbsp Vinegar
  5. Make ready 1 tbsp Soy sauce
  6. Make ready 1/2 tsp Roasted sesame seeds
Instructions to make Tsukudani from Leftover Shiitake Mushroom and Kombu after Making Dashi Stock [Macrobiotic]:
  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.

So that’s going to wrap it up for this exceptional food tsukudani from leftover shiitake mushroom and kombu after making dashi stock [macrobiotic] recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!